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Cherry Balsamic Roasted Chicken

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We love serving a dish that tastes like you slaved over the stove all day, but was so simple that you actually sipped wine with your guests while it cooked instead. Serve this with a warm crusty bread and fresh salad and you will be sure to leave your guests waiting for their next invitation.
 
1 whole chicken cut up - breasts cut in half
7-8 sprigs of fresh thyme
½ tsp salt
⅛ tsp pepper
½ tsp chili powder
½ c. balsamic
2 T butter
2 T extra virgin olive oil
 
Heat your oven to 350 degrees with your cast iron skillet inside. Dry chicken pieces. Carefully remove skillet from oven and place over medium high burner. Melt butter and olive oil in pan. Once fat is hot, place chicken skin side down in the hot skillet. Season in pan with half the salt, pepper and chili powder. Cook 3-4 minutes, chicken is ready to flip when it has a nice golden color to the skin. Once flipped, season other side with the remaining salt, pepper and chili powder. Cook 3-4 minutes and then turn off heat. Spread Fischer and Wieser Cherry Balsamic Preserves over all of the chicken. Carefully pour balsamic over the top of all of the chicken pieces. Tuck thyme sprigs amongst the chicken. Place in oven and cook an additional 25 minutes, making sure chicken has reached internal temperature of 165 degrees fahrenheit. Spoon pan sauce over chicken prior to serving.
 
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