Cherries & Chicken
SERVES 4 - 6
INGREDIENTS
6-8 chicken thigh cutlets, skin on
Salt, pepper
2 tbsp olive oil
1 brown onion, thickly sliced
2 clove garlic, sliced
6 sprigs thyme
500g fresh cherries, pitted
3 tbsp balsamic
¼ cup toasted pistachio, crushed
1 x 180g tub YVD Persian Fetta
METHOD
Dry the chicken well with paper towel.
Preheat an oven to 220C and season the chicken with salt, pepper.
Place a large frying pan over a medium/high heat. Add the olive oil and chicken, skin side down, cooking to caramelise the skin. Flip the chicken over, then scatter the onion, thyme and garlic around the chicken, letting it cook for approx. 2 minutes to soften.
Scatter the cherries around the chicken, drizzle the balsamic then transfer the pan to the oven for 20 minutes to cook the chicken and soften the cherries. You should be left with some delicious pan juices.
Drain the fetta from the oil and serve scattered generously over the chicken & cherries along with the pistachios & some extra thyme leaves if desired.