Crispy Chicken Thighs with Cherry Sauce

This cherry sauce is great with pork or chicken! It tastes rich, but doesn't have any added fat. I am definitely adding this one to my monthly rotation. 

Ingredients

1/2 lb fresh cherries, pitted

3 Tbsp water

1/2 tsp dijon mustard

3 Tbsp agave nectar

1/4 tsp. thyme

Enough cabernet sauvignon to completely cover the cherries

Boneless, skinless chicken thighs

Flour 

Salt 

Garlic

Olive oil

1. Remove pits from cherries, and place them in a saute pan.  Add all remaining ingredients and stir well.

2. Cook over medium heat and allow sauce to achieve a low boil.  Taste sauce after 10-15 minutes and either remove or continue cooking to desired consistency.

 3. It's almost done here. As your sauce is cooking, rinse chicken thighs. Season each side with salt and garlic, then press the thigh into a bed of flour. Remove any excess flour. Add 1 Tbsp olive oil to a skillet, and cook each thigh for about 3 minutes per side (or until golden brown). Place browned thighs on a cookie sheet that has been lightly sprayed with non-stick cooking spray. Finish cooking thighs on broil for about 10 minutes, depending on the heat of your oven. This makes them crispy without frying, but be careful you don't leave them too long. They can burn quickly if you don't keep any eye on them.

4. Remove thighs from oven. Spoon cherry sauce over them, and serve!