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Braised Cream Sherry Chicken Thighs with Cherries and Fingerling Potatoes.

Braised Cream Sherry Chicken Thighs with Cherries

This simple, rustic braised chicken thigh recipe is brimming with sophisticated flavor perfect for the cold weather months. The cherries used are frozen and thawed making it easy to make in any season. The shallots and potatoes make a one pot dish that can be done in less than an hour too!
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 4 Serves 4-6
Calories 794kcal
Author Toni Dash


  • 8 Chicken Thighs (bone in, skin on), rinsed and patted dry with a paper towel
  • Kosher Salt and Ground Black Pepper
  • 2 tablespoons Olive Oil
  • 4 large Shallots , peeled, halved and cut into 1/8 –inch slices
  • 4 Garlic Cloves , diced
  • ½ cup Cream Sherry
  • 1 cup Low Sodium Chicken Broth
  • 1 tablespoon Dijon Mustard
  • 1/3 cup Half and Half
  • 1 cup frozen whole Cherries , thawed and cut in half vertically
  • 1 ½ pounds Fingerling Potatoes , rinsed, scrubbed (leave skin on) sliced in half


  • Preheat the oven to 350 degrees. Lightly salt and pepper the chicken thighs.
  • In a 3 ½ quart braiser or large heavy skillet with lid, heat the olive oil over medium-high heat. When it is shimmering, place the chicken thighs skin-side (top) down into the skillet. Flip over after 5 minutes using a spatula to gently release any skin that might be sticking to the pan.
  • Cook for more 5 minutes and remove the chicken from the pan and set aside.
  • Drain all the fat from the pan except 1 tablespoon. Reduce the heat to medium and add the shallot slices and garlic. Sauté, separating the shallot slices into rings as they cook, until shallots are limp; approximately 4-5 minutes.
  • Raise heat back to medium-high and add the cream sherry and chicken stock (be careful of any hot splattering of the liquid). Scrape the bottom of the pan with a heatproof spatula to release any pan drippings into the liquid. Boil for 1 minute.
  • Remove from the heat. Add the mustard and Half and Half; stir to fully combine. Add the potatoes and cherry halves. Return the chicken thighs to the pan, cover and place into the preheated oven.
  • Cook for 35 minutes. The final temperature should register 165 degrees on a meat thermometer.
  • Serve the chicken thighs atop some of the shallots and cherries, with a helping of potatoes, drizzled in some of the pan sauce.


Calories: 794kcal | Carbohydrates: 43g | Protein: 43g | Fat: 47g | Saturated Fat: 12g | Cholesterol: 228mg | Sodium: 257mg | Potassium: 1449mg | Fiber: 5g | Sugar: 8g | Vitamin A: 270IU | Vitamin C: 38.9mg | Calcium: 81mg | Iron: 3.6mg