Black Forest Chicken
Delight your taste buds with Black Forest Chicken, a savory-sweet dish that pairs tender, seared chicken thighs with a luscious cherry and red wine pan sauce. This elegant yet approachable recipe combines the earthy flavors of sautéed mushrooms, garlic, and onions with the richness of balsamic vinegar and a touch of brown sugar for a perfectly balanced finish. Simmered to perfection, the dish is infused with the fruity depth of pitted cherries and perfectly thickened for a restaurant-quality meal at home. Ready in under an hour, this dish is ideal for weeknight dinners or an impressive weekend feast. Serve it over mashed potatoes, rice, or alongside crusty bread to soak up every drop of the flavorful sauce. Black Forest Chicken is truly a unique combination of sweet and savory, sure to elevate your dinner table.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken thighs
- 1 cup fresh or frozen pitted cherries
- 0.5 cup dry red wine
- 0.5 cup chicken broth
- 1 tablespoon balsamic vinegar
- 1 tablespoon brown sugar
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium white onion, finely chopped
- 2 cloves garlic cloves, minced
- 1 cup mushrooms, sliced
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Season the chicken thighs with half the salt and black pepper on both sides.
In a large skillet, heat the olive oil and 1 tablespoon of butter over medium-high heat.
Add the chicken thighs to the skillet and sear for 2-3 minutes on each side until golden brown. Remove the chicken and set aside.
Lower the heat to medium and add the remaining butter to the skillet. Add the chopped onion and cook for 3-4 minutes, stirring occasionally until translucent.
Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the sliced mushrooms to the skillet and cook for 5-6 minutes until they release their moisture and start to brown.
Stir in the cherries, red wine, chicken broth, balsamic vinegar, and brown sugar. Bring the mixture to a simmer, stirring to combine.
Return the seared chicken thighs to the skillet, nestling them into the sauce. Reduce the heat to low, cover, and let simmer for 20 minutes, or until the chicken is fully cooked (internal temperature reaches 165°F/74°C).
Remove the lid and cook for an additional 3-5 minutes to thicken the sauce, if necessary.
Taste the sauce and adjust seasoning with the remaining salt and pepper, if needed.
Garnish with freshly chopped parsley before serving.
Serve warm with mashed potatoes, rice, or crusty bread to soak up the flavorful sauce.
Nutrition Facts
Calories |
1517 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.2 g | 105% | |
| Saturated Fat | 27.0 g | 135% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 566 mg | 189% | |
| Sodium | 3166 mg | 138% | |
| Total Carbohydrate | 58.4 g | 21% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 40.5 g | ||
| Protein | 114.1 g | 228% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 175 mg | 13% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 2272 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
