Serves 2

Ingredients:
4 chicken thighs
1 yellow onion, chopped
2 large cloves garlic, minced
2 Tablespoons unsalted butter
1 Tablespoon olive oil
Kosher salt, to taste
Ground black pepper, to taste
1/4 cup white wine
2 cups chicken broth
2 cups fresh bing cherries, pitted
1  cup red seedless grapes
1/2 cup pomegranate juice
Parsley Sprigs, for garnish
Lemon Slices, for garnish

Directions:
Heat butter and olive oil in a large cast iron skillet over medium-high heat. Season chicken all over with salt and pepper. When oil is shimmering, add chicken and cook until bottom is browned and lifts easily from pan, 3 to 4 minutes.

Flip and cook until second side is browned, 3 to 4 minutes more. Remove chicken and set aside. Discard fat from the pan. Add the onion and garlic to pan and cook over medium heat until onions are soft and translucent, about 3 minutes. Add white wine and chicken broth and scrape up brown bits from bottom of pan.

Return chicken to pan, increase heat and bring to a boil over high heat. Then cover and reduce heat to medium low. Braise, covered, until chicken is cooked through and pulling away from bone, 15 to 20 minutes. Remove the chicken from the pan and set aside. Reserving the liquid in pan, pour into a heatproof cup and cover with foil to keep warm, and set aside. Raise heat to medium high. Add the cherries, red grapes, and pomegranate juice. Bring to a boil over medium-high heat and then reduce heat to medium and cook for about to 5 minutes. Taste and adjust the seasoning with salt and pepper as needed. Return chicken to pan and cook for another 2 minutes.

Divide chicken, and braising liquid evenly between two pasta bowls. Garnish with lemon slices and parsley sprigs and serve.