This is a recipe of my own design. It is both sweet & savory. Perfect as a main dish, but also as a side or salad. Using chicken thighs lends to a more tender dish. Leaving the skin off the thighs cuts down on a big pool of fat forming on top. This entire recipe can be done on stove top – but I prefer the heat control of the crock pot for the slow cooking portion.
— Chef Ricky, Sizzleworks Manager
Cherry Chipotle Chicken
- 4-6 skinless chicken thighs bone in
- ½ cup white onion finely chopped
- 2 lbs fresh/frozen dark sweet, pitted cherries
- 32 oz box chicken stock
- 1 teaspoon chipotle powder
- 1 teaspoon mustard powder
- ½ cup brown sugar
- Kosher salt
- Black Pepper
Turn crock pot to high and let heat while prepping other ingredients.
Combine onion, cherries, stock, chipotle powder, mustard powder, sugar, a large pinch of sugar and a few grinds of fresh black pepper in large pot and bring to a boil. This will be your cherry sauce.
Add chicken thighs to bottom of pre heated crock pot. Pour boiling cherry sauce on top. Cook on high setting, covered, for 30 minutes, then turn heat to low and simmer 1 ½ hours.
Remove chicken to a plate and set aside, it will be tender. Not tender enough for you? You can simmer an additional 30 minutes if need be.
Transfer cherry sauce back to large pot and bring to boil. Reduce, over high heat, by ½ to ¾. You want it to be dark maroon and thick enough to coat the back of a spoon. The cherries and onions will begin to break down. If you prefer no chunks (I like them) you can puree the sauce.
Break up the tender chicken, mix into sauce and serve with crackers, crostini, as a baguette sandwich filling, or chilled on a bed of greens with a bit of goat cheese.
Yield - feeds 6 to 8