Cornmeal Crusted Chicken with Ground Cherry Pan Sauce
  • 2pounds bone-in chicken thighsskin and excess fat removed
  • 1/2cup finely ground cornmeal
  • 1/2tsp Salt
  • 1/2tsp ground white pepper
  • 2tbsp olive oildivided
  • 1/4cup shallotfinely chopped
  • 1/4cup red pepperdiced
  • 1 1/2cups ground cherries/pineapple tomatillos
  • 2/3cup unsweetened pineapple juice
  • 2tbsp balsamic vinegar
  • 1clove garlicminced
  1. 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.
  2. 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.
  3. 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.
Recipe Notes

Prep time:  10 mins | Cook time:  25 mins | Total time:  35 mins

Serves: 4-6