Skillet Chicken with Lemon and Cherries
Active: 25 Min. Total: 45 Min.
2 Tbsp. extra-virgin olive oil
1 3/4 lbs. bone-in, skin-on chicken thighs, trimmed
6 cloves garlic, minces
2 tsp. dried oregano
3/4 cup dry white wine
1/2 cup red-wine vinegar
1/2 cup coarsely chopped pitted green olives.
1/4 cup chopped seeded lemon
1/4 cup dried cherries
1/4 cup packed light brown sugar
1/4 tsp. ground pepper
1/4 tsp. salt
Chopped fresh parsley for garnish.
Preheat oven to 400
Heat oil in a large oven-safe skillet over medium-high heat. Pat chicken dry and add the to the pan, skin side down. Cook until lightly browned, 6-8 minutes. Flip the chicken and spoon out all but 2 tablespoons of the fat. Add garlic and oregano and cook until fragrant, about 1 minute. Add wine, vinegar, olives, cherries, lemon, brown sugar, pepper, and salt. Bring to a simmer.
Transfer the pan to the oven and roast until an instant-read thermometer inserted into the thickest part of the thigh without touching the bone registers 165, about 20 minutes.
Transfer the chicken to a plate and return the pan to medium-high heat. Cook until the sauce is slightly reduced, about 3 minutes. Serve the chicken with the sauce and sprinkle with parsley if desired,