Saturday Beefcake Lunch with Timothy James

Chicken Thighs
Chicken Thighs, de-boned, skinless, 725 grams
Extra Virgin Olive Oil, one teaspoon
Chicken Broth, low sodium, one cup
Onion, medium, sliced, one quarter cup
Cherries, pitted, chopped, one quarter cup, cooked in orange juice with cardamom and cloves (to taste) and then strained.
1. Cook chicken in large skillet in the oil over medium high heat--about two minutes per side.
2. Add broth to the pan. Simmer. Stir.
3. Add onions and cherries.
4. Cover and cook until a proper reduction for about 14 minutes.
In Sydney Australia, looks like the thighs have it.
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