Entree: United States – Great Lakes United States (Michigan) – Traverse City Cherry Chicken

Serving Size: 4

Approximate Time

Prep 25 min

Cook 30 min

Additional 10 min

Total 1 hr 5 min

Ingredients

- 4 bone-in, skin-on chicken breasts, approx. 8 oz (225 g) each
- 1.5 lb (680 g) fingerling potatoes, halved lengthwise
- 2 cups (300 g) fresh or frozen tart cherries (Montmorency preferred), pitted
- 3 tbsp (45 ml) olive oil, plus extra for roasting potatoes
- 2 tbsp (30 ml) maple syrup
- 1/4 cup (60 ml) balsamic vinegar
- 1/2 cup (120 ml) low-sodium chicken stock
- 1 small shallot, minced (about 2 tbsp / 18 g)
- 2 cloves garlic, minced (about 8 g), divided
- 2 tbsp (16 g) unsalted butter
- 1 tsp (5 g) Dijon mustard
- 1 tbsp (8 g) cornstarch mixed with 2 tbsp (30 ml) cold water
- 2 tsp (10 g) fresh rosemary, minced, plus 2 small sprigs for sauce
- 1 tsp (2 g) fresh thyme leaves, plus 3 small sprigs for sauce
- 12 oz (340 g) fresh green beans, trimmed
- 1 tbsp (15 ml) lemon juice (about 1/2 lemon)
- 1/4 cup (15 g) fresh parsley, chopped (for garnish)
- 1 tsp (6 g) kosher salt, plus more to taste
- 1/2 tsp (2 g) black pepper, plus more to taste
- Optional: pinch of red pepper flakes for the sauce

Instructions

Short Description:
Grilled/roasted chicken glazed with a tart Traverse City cherry sauce, served with rosemary-roasted fingerling potatoes and lemon-garlic green beans for a complete Great Lakes main course.

Regional Notes:
This Michigan version highlights Traverse City tart cherries (often Montmorency) and pairs them with savory herbs—rosemary and thyme—typical of local preparations. Unlike sweeter cherry-glazed poultry from other regions, this recipe balances bright tart cherry flavor with balsamic and a touch of maple, reflecting regional fruit-forward but savory Great Lakes cooking.

1. Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with foil or parchment for the potatoes.
2. Toss the halved fingerling potatoes with 1 tbsp (15 ml) olive oil, 1 tsp (5 g) minced rosemary, 1/2 tsp (3 g) kosher salt and 1/4 tsp (1 g) black pepper. Spread cut-side down on the prepared baking sheet and roast 30–35 minutes, turning once halfway, until golden and tender.
3. While potatoes roast, pat the chicken breasts dry and season both sides with 3/4 tsp (4.5 g) kosher salt and 1/4 tsp (1 g) black pepper. Heat a large ovenproof skillet (cast-iron preferred) over medium-high heat with 2 tbsp (30 ml) olive oil.
4. Sear the chicken, skin side down, until skin is deep golden and crisp, 6–8 minutes. Flip and sear the flesh side 2–3 minutes. Transfer the skillet with chicken to the oven and roast 12–18 minutes more, or until internal temperature at the thickest part reaches 165°F (74°C). Remove chicken from oven and tent loosely with foil.
5. While chicken roasts, make the Traverse City cherry glaze: in a medium saucepan over medium heat combine the cherries, balsamic vinegar, chicken stock, maple syrup, minced shallot, 1 clove minced garlic, 2 small rosemary sprigs and 3 small thyme sprigs. Bring to a simmer and cook, stirring occasionally, until cherries soften and sauce reduces, about 10–12 minutes.
6. Remove and discard the rosemary and thyme sprigs from the sauce. Stir in the Dijon mustard, then whisk in the cornstarch slurry and simmer 1–2 minutes until the glaze thickens to a sauce consistency. Off heat, swirl in 2 tbsp (16 g) butter for sheen and adjust seasoning with salt, pepper and an optional pinch of red pepper flakes.
7. When chicken reaches 165°F (74°C), brush a generous layer of cherry glaze over each piece and return to the oven for 3–4 minutes to set the glaze and finish cooking. Remove from oven and let rest 5 minutes.
8. While chicken rests, cook the green beans: bring a pot of salted water to a boil and blanch the trimmed green beans 2–3 minutes until bright green and just tender. Drain and immediately plunge into ice water briefly, then drain well.
9. In a skillet over medium heat melt 1 tbsp (16 g) butter with 1 clove minced garlic. Add the blanched green beans and sauté 2–3 minutes until heated through and lightly blistered. Finish with 1 tbsp (15 ml) lemon juice, a pinch of salt and pepper, and toss with chopped parsley.
10. To serve, arrange roasted fingerling potatoes and lemon-garlic green beans on each plate. Place a glazed chicken breast atop or beside the vegetables and spoon additional cherry sauce over the chicken. Garnish with extra chopped parsley and a small sprig of rosemary if desired.