Herbed Chicken with Tart Cherry Pan Juices and Pearl Onion Freekeh

Ingredients

• bone-in chicken thighs8
• salt1 1/2 tsp
• black pepper1 tsp
• olive oil3 tbsp
• butter2 tbsp
• pearl onions, peeled12
• freekeh1 cup
• chicken stock2 1/2 cups
• dried tart cherries1/3 cup
• thyme leaves1 tbsp
• garlic cloves, smashed4
• lemon juice2 tbsp

Method

1. 1Season the chicken thighs with salt and pepper.
2. 2Heat olive oil and 1 tbsp butter in a large oven-safe pan over medium-high heat and sear the chicken skin-side down until deep golden, then flip briefly.
3. 3Remove the chicken and add the pearl onions and garlic to the pan, cooking until lightly browned.
4. 4Stir in the freekeh, stock, cherries, and thyme, scraping up the browned bits.
5. 5Nestle the chicken back on top, transfer to a 190°C oven, and bake for 25 to 30 minutes until the chicken is cooked through and the freekeh is tender.
6. 6Remove the pan from the oven, stir in the remaining butter and lemon juice, and rest for 5 minutes.
7. 7Serve the chicken over the freekeh with the glossy pan juices spooned around it.

Tips

• Use skin-on thighs for the best pan flavor and texture.
• If the freekeh seems dry before baking is done, add a splash more stock.
• Resting the pan briefly helps the juices thicken and settle.

Nutrition