These sous vide chicken thighs are coated in a Pinot Noir cherry glaze made from a wine reduction and Pinot Noir cherries. Cooking the chicken in a water bath keeps every thigh juicy, and the sweet-tart cherry flavor is a natural match for Willamette Valley Pinot Noir. It’s an elegant, make-ahead main for entertaining and dinner parties.

Serves 8 to 12 people, one thigh per person.

Ingredients

  • 8 to 12 chicken thighs
  • Salt
  • Pepper
  • ½ cup cherry purée

Pinot Noir Reduction

  • 1 bottle Pinot Noir
  • 2 cups brown sugar

Pinot Noir Cherry Glaze

  • 1 cup Pinot Noir cherries, covered with Pinot Noir cherry juice
  • 1 cup cherry purée
  • ¾ cup Pinot Noir reduction

Directions

  1. Make the Pinot Noir reduction by adding the wine and brown sugar to a pot and simmering until the liquid has reduced by ¾.
  2. Add all of the glaze ingredients to a blender.
  3. Blend on medium-high until smooth.
  4. Season the chicken with salt and pepper, then toss with the cherry purée.
  5. Place the thighs in a zip-top bag or vacuum-seal bag and sous vide at 165°F for 2 hours. Cover the bags with ice to cool down.

Pinot Noir Cherries

The glaze starts with Pinot Noir cherries, so make these first.

Ingredients

  • 3 cups Pinot Noir
  • 1½ cups brown sugar
  • 1 cup dried Bing cherries

Directions

  1. Combine all ingredients in a pot and simmer for 30 minutes to rehydrate the cherries.
  2. Save the liquid to make the Pinot Noir cherry glaze.

Wine Pairing

These cherry glazed chicken thighs are a savory match for the 2022 Chehalem Statement Pinot Noir, chosen from our favorite barrels of the vintage.