8 bone – in thighs

salt and pepper

2 Tbsp. unsalted butter

2 Tbsp. vegetable oil

3/4 cup all-purpose flour

1/2 cup dry white wine

1/2 cup low-sodium chicken broth

1/2 cup cherry preserves

1 16 0z. can unsweetened tart cherries packed in water – drained.

 

1. Preheat oven to 350*. Trim excess fat from chicken and season on all sides with salt and pepper. Melt butter with oil in a large skillet over medium high heat. Place flour in a bowl; add chicken, turning to coat. Shake off excess and place chicken, skin sided down, in skillet. Discard leftover flour. Cook chicken until golden brown, about 7 minutes. (If skillet is too small, cook in batches.) Transfer to a large baking dish, skin side up. Bake until meat near bone shows no traces of pink, about 25 minutes.

2. Pour off fat from skillet to medium-high heat. Add wine and cook, stirring to pick up any browned bits on bottom, until liquid is reduced by half, about 2 minutes. Add broth, increase heat to high and boil rapidly until reduced and thickened, about 2 minutes. Reduce heat to medium-high; Stir in preserves. Cook, stirring often, until thickened and glossy, about 5 minutes. Stir in cherries and cook until warmed through, about 3 minutes.  Season with salt and pepper.

3. Arrange chicken on plates or a platter. Spoon cherry sauce on top and serve warm.