thekitchn.com- "These sweet and savoury chicken thighs utilize that same winning flavour combination but swap out fresh strawberries for strawberry preserves, allowing you to enjoy the beloved flavour combination all year long. It’s a comforting, one-pan chicken dinner bursting with juicy, tart flavours that will warm up even the coldest winter nights."
Credit: Photo: Andrew Bui; Food Styling: Rebecca Jurkevich
Mince 6 garlic cloves (about 1 tablespoon plus 1 teaspoon.) Pick the leaves from 1/2 bunch fresh rosemary and finely chop until you have 2 tablespoons; reserve a few sprigs for topping. Pick the leaves from 1 bunch fresh thyme and finely chop until you have 2 tablespoons; reserve a few sprigs for topping.
Place half of the garlic and half of both herbs into a large zip-top bag. Add 3/4 cup balsamic vinegar, 3/4 cup of the strawberry jam, 2 tablespoons Dijon mustard, 1 teaspoon of the kosher salt, 1 teaspoon of the black pepper, and 3 pounds bone-in, skin-on chicken thighs.
Seal the bag and massage the bag to mix the marinade with the chicken. Refrigerate for at least 1 hour and up to 4 hours. Meanwhile, place the remaining garlic, rosemary, thyme, 1 teaspoon kosher salt, and 1 teaspoon black pepper in a large bowl.
About 20 minutes before the chicken is done marinating, arrange a rack in the middle of the oven and heat the oven to 400°F. Thickly slice 1 medium red onion (about 1 cup). Cut 1 1/2 pounds small red potatoes in half or quarter if large (about 3 cups) and place in the bowl with the chopped herbs and garlic. Add 1 tablespoon of the olive oil and toss to coat the potatoes.
Remove the chicken from the bag and pat dry with paper towels. Discard the marinade. Heat the remaining 2 tablespoons olive oil in a 10-inch or larger cast-iron skillet over medium-high heat until shimmering. Add 3 of the chicken thighs skin-side down; weight them down with the bottom of a clean second skillet, heavy plate, or steak weight. (If you don’t have anything to press the thighs down with, you can cook them uncovered.)
Cook, removing the weight and checking the skin for color every few minutes, until the skin is deep golden-brown, 2 to 4 minutes. Transfer to a plate skin-side up and repeat browning the remaining chicken; place all the chicken on the plate.
Reduce the heat to medium and add the red onion to the pan. Cook, stirring often, just until softened, 3 to 5 minutes. Transfer to the plate with the chicken. Add the potatoes to the pan and do your best to arrange them in a single layer cut-side down. Cook until the bottoms are browned and release easily from the pan, 6 to 10 minutes. (The potatoes won’t be fully cooked at this point.)
Turn the heat off. Return the onion to the pan and toss with the potatoes; arrange into an even layer. Place the chicken skin-side up on the potatoes. Microwave the remaining 1/4 cup strawberry jam in a small microwave-safe bowl on HIGH until it loosens slightly, 10 to 20 seconds. Brush the chicken with the jam. Add a few torn sprigs of rosemary and thyme to the skillet.
Bake until the potatoes are fork tender and the chicken is cooked through and registers at least 165ºF in the thickest part not touching bone, 40 to 45 minutes. If at any point the chicken starts to get too dark before it is done cooking, loosely tent the skillet with aluminum foil. Let cool for 5 minutes before serving.
Ingredients
Directions
Mince 6 garlic cloves (about 1 tablespoon plus 1 teaspoon.) Pick the leaves from 1/2 bunch fresh rosemary and finely chop until you have 2 tablespoons; reserve a few sprigs for topping. Pick the leaves from 1 bunch fresh thyme and finely chop until you have 2 tablespoons; reserve a few sprigs for topping.
Place half of the garlic and half of both herbs into a large zip-top bag. Add 3/4 cup balsamic vinegar, 3/4 cup of the strawberry jam, 2 tablespoons Dijon mustard, 1 teaspoon of the kosher salt, 1 teaspoon of the black pepper, and 3 pounds bone-in, skin-on chicken thighs.
Seal the bag and massage the bag to mix the marinade with the chicken. Refrigerate for at least 1 hour and up to 4 hours. Meanwhile, place the remaining garlic, rosemary, thyme, 1 teaspoon kosher salt, and 1 teaspoon black pepper in a large bowl.
About 20 minutes before the chicken is done marinating, arrange a rack in the middle of the oven and heat the oven to 400°F. Thickly slice 1 medium red onion (about 1 cup). Cut 1 1/2 pounds small red potatoes in half or quarter if large (about 3 cups) and place in the bowl with the chopped herbs and garlic. Add 1 tablespoon of the olive oil and toss to coat the potatoes.
Remove the chicken from the bag and pat dry with paper towels. Discard the marinade. Heat the remaining 2 tablespoons olive oil in a 10-inch or larger cast-iron skillet over medium-high heat until shimmering. Add 3 of the chicken thighs skin-side down; weight them down with the bottom of a clean second skillet, heavy plate, or steak weight. (If you don’t have anything to press the thighs down with, you can cook them uncovered.)
Cook, removing the weight and checking the skin for color every few minutes, until the skin is deep golden-brown, 2 to 4 minutes. Transfer to a plate skin-side up and repeat browning the remaining chicken; place all the chicken on the plate.
Reduce the heat to medium and add the red onion to the pan. Cook, stirring often, just until softened, 3 to 5 minutes. Transfer to the plate with the chicken. Add the potatoes to the pan and do your best to arrange them in a single layer cut-side down. Cook until the bottoms are browned and release easily from the pan, 6 to 10 minutes. (The potatoes won’t be fully cooked at this point.)
Turn the heat off. Return the onion to the pan and toss with the potatoes; arrange into an even layer. Place the chicken skin-side up on the potatoes. Microwave the remaining 1/4 cup strawberry jam in a small microwave-safe bowl on HIGH until it loosens slightly, 10 to 20 seconds. Brush the chicken with the jam. Add a few torn sprigs of rosemary and thyme to the skillet.
Bake until the potatoes are fork tender and the chicken is cooked through and registers at least 165ºF in the thickest part not touching bone, 40 to 45 minutes. If at any point the chicken starts to get too dark before it is done cooking, loosely tent the skillet with aluminum foil. Let cool for 5 minutes before serving.
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