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1/4 cup chopped tart dried cherries, diced
1/2 cup white wine
12 chicken thighs, skin on
1 can Kern’s Apricot nectar
3 tablespoons blood orange vinegar
3 cloves roasted garlic, minced
1 large bunch green onions, sliced thin4 tablespoons butter, divided 1 + 3
salt and pepper to taste

• Preheat Oven to 350 degrees.
• Melt 3 tablespoons butter in large skillet.
• Brown chicken, salt and peppering generously and to taste until skin is crisp.
• Drain fat, reserving any crisp bits to add to next step.

• Melt 1 tablespoon butter in large skillet.
• Saute’ onion and roasted garlic.
• Add cherry pieces, vinegar, wine and apricot nectar – simmer 20 minutes on low.

• Spray a large baking dish with PURE.
• Lay chicken pieces in a single layer side by side.
• Top with onion mixture.

• Bake uncovered 30-45 minutes uncovered.
• Serve over rice, mashed potatoes or noodles.