Cornmeal Crusted Chicken with Ground Cherry Pan Sauce
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Ingredients
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2pounds
bone-in chicken thighsskin and excess fat removed
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1/2cup
finely ground cornmeal
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1/2tsp
Salt
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1/2tsp
ground white pepper
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2tbsp
olive oildivided
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1/4cup
shallotfinely chopped
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1/4cup
red pepperdiced
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1 1/2cups
ground cherries/pineapple tomatillos
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2/3cup
unsweetened pineapple juice
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2tbsp
balsamic vinegar
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1clove
garlicminced
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Instructions
Dredge the chicken in the cornmeal, salt, and pepper to coat lightly. Heat one tablespoon of olive oil in a large, deep saucepan and brown the chicken until golden on both sides.
Add the remaining olive oil, shallot, red pepper, ground cherries, pineapple juice, vinegar, and garlic and increase heat to high until the ingredients begin to boil. Reduce heat to medium, cover, and cook for 10-12 minutes, or until the ground cherries have broken down.
Uncover and increase the heat to high and cook for another ten minutes, or until the sauce has reduced and the chicken is cooked through. Adjust the salt and sprinkle with flat leaf parsley, if desired.
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Recipe Notes
Prep time: 10 mins | Cook time: 25 mins | Total time: 35 mins
Serves: 4-6
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