2 lbs Chicken Thighs
¼ tsp SOOC Smoked Garlic Sea Salt
¼ tsp Black Pepper
1 tsp Ground Mustard
5 Tbsp + 1 Tbsp SOOC Black Cherry Balsamic Vinegar
1 Tbsp Garlic, minced
3 Tbsp SOOC Rosemary Olive Oil
2 Tbsp Butter
½ White Onion, sliced thin
¼ cup White Cooking Wine
1 cup Black Cherries, halved & pitted
¼ tsp Red Pepper Flakes
1 ½ lb Mini Potatoes, halved
1 Tbsp Fresh Rosemary, chopped
Make a dry rub by mixing together the Smoked Garlic Sea Salt, black pepper, and ground mustard. Rub it all over the chicken thighs and add them to a large ziploc bag. Mix together the 5 Tbsp Black Cherry Balsamic and the minced garlic, and pour over the chicken. Seal the ziploc and let marinate for 20 minutes
Preheat the oven to 400℉.
Meanwhile, heat a large skillet over high heat and add 2 Tbsp Rosemary Olive Oil. Remove the chicken from the marinade and set into the hot skillet. Brown each side for 3 minutes each. Remove the chicken from the skillet and set aside.
Lower the heat to low-medium, add 1 more Tbsp of Rosemary Olive Oil and the butter to the skillet. Once the butter is melted, add the sliced onions. Sautee for 10 minutes, until the onions are golden brown and soft. Add in the black cherries and red pepper flakes. Toss together.
Add the white cooking wine and 1 Tbsp Black Cherry Balsamic to the onions, and cook for an additional 5 minutes. Make sure to scrape up the browned bits at the bottom of the skillet.
Turn the burner off. Add the potatoes and toss to coat. Place the chicken on top of the potatoes, and season lightly with a pinch more of Smoked Garlic Sea Salt and black pepper. Place the skillet in the oven for 30 minutes, or until the chicken has reached an internal temperature of 165℉.
Remove the skillet from the oven, top with fresh rosemary and serve!