Photo: Lily Banse
Roasted Chicken Thighs with Cherry-Thyme Compote
9 ingredients
Serves 4.
openrecipes
In this dish, fresh sweet cherries, a summer favorite, are lightly cooked to make chunky compote flavored with herbal thyme and enriched with the chicken’s pan juices. Balsamic vinegar and brown sugar add hints of caramel-like flavor. The compote’s lively taste balances the rich flavor of the burnished-brown roasted chicken thighs.
Estimated Nutrition (whole recipe, rough)
440
Calories
33g
Protein
18g
Fat
39g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cherry | 1 cup (138g) | 87 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 Tbs. extra-virgin olive oil, plus more for oiling pan
- 3 tsp. minced fresh thyme
- 1 1/2 tsp. kosher salt, plus more, to taste
- 1/2 tsp. freshly ground pepper, plus more, to taste
- 8 bone-in, skin-on chicken thighs, about 3 1/4 lb. total
- 1 small shallot, minced
- 1 lb. fresh Bing cherries, pitted and coarsely chopped
- 2 Tbs. balsamic vinegar
- 2 Tbs. firmly packed light brown sugar
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes