Herb-Roasted Chicken Thighs
With Cherry-Thyme Jus

A Pairing for Ballentine Estate Grown Merlot

Serves 4
30 Minutes To Prepare

Serve with our Ballentine Estate Grown Merlot.

INSTRUCTIONS

INGREDIENTS

Herb-Roasted Chicken

4 bone-in, skin-on chicken thighs (about 6–8 oz each) 

1½ tbsp olive oil 

1½ tsp fresh thyme leaves, chopped 

1 tsp fresh rosemary, finely chopped 

1 tsp kosher salt 

½ tsp freshly ground black pepper

 

Cherry-Thyme Jus:

1 cup chicken stock 

¼ cup dry red wine 

1½ tbsp tart cherry preserves — preferably one that's not overly sweet 

1 tsp Dijon mustard 

1 tsp fresh thyme leaves 

1 tbsp unsalted butter 

DIRECTIONS

Rub the chicken with olive oil, thyme, rosemary, salt and pepper. Let it sit for 20–30 minutes. 

Roast at 425°F for 30-40 minutes, until the skin is crisp and the chicken reaches about 170–175°F. Rest 5–10 minutes. 

While the chicken rests, make the jus. Put the chicken stock, red wine, cherry and thyme in a small saucepan. Simmer until reduced by roughly half. 

Whisk in the Dijon, then remove from heat and swirl in the butter. You want a thin, glossy jus, not a thick sauce.



Spoon just a little around the chicken

(optional) garnish with a piece or two of fried or fresh sage