in season in season
BEAUTIFUL BOUNTY
OF BERRIES WE COULDN’T CHOOSE, SO WHY SHOULD YOU? BY SUZANNE LEDBETTER
The adage, “April Showers bring May flowers,” doesn’t quite do the month of May justice. While flowers are certainly something to look forward to, there is so much more to get us hyped each spring here in SJ County, with one being spring’s bounty of fresh berries bursting onto the market scene. From sweet and ripe strawberries to the small but mighty blueberry and all the way to our reigning queen of crops cherries, one thing is certain; we can’t get enough of berry season. So, instead of making the other berries feel like we’ve chosen a favorite child, here at SJ Mag, we thought we’d share some of our favorite recipes utilizing an assortment of berries. Grab them at your local farmer’s market, at your neighborhood farm stand, or even your grocer.
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HERBED CHERRY CHICKEN INGREDIENTS
6 chicken thighs 1 tbsp. kosher salt ¼ c. Calivirgin Balsamic Vinegar 2 tbsp. honey ½ c. olive oil 1 c. minced shallots ½ c. cherry pepper jelly 4 to 6 fresh rosemary sprigs 2 c. cherries, local, pitted, salt to taste ¼ tsp. black pepper
DIRECTIONS Pat the chicken thighs dry and season with salt. Whisk together balsamic, honey, olive oil, shallots, cherry pepper jelly, salt, and pepper. Place the chicken in a re-sealable plastic bag and pour in the marinade. Let sit at least 30 minutes or overnight in the refrigerator. Take out 30 minutes before placing in hot oven. Meanwhile, pit the cherries and set aside. Preheat oven to 400 degrees F.
MAY 2021 | SANJOAQUINMAGAZINE.COM
Place chicken thighs skin side up in a cast iron skillet. Nestle the rosemary sprigs in between the chicken and top with the pitted cherries, pushing some to the bottom of the pan. Pour the marinade over the chicken and place in oven. Rotate every 10-12 minutes up to 45 minutes. Increase the temperature to 450 degrees and cook an additional ten minutes, until skin is crispy. Season with high quality sea salt and fresh-ground pepper.
