Season the chicken thighs with seasoned salt, pepper and basil to your liking. Use a light hand with seasoned salt, as too much can make your food very salty. A light sprinkling will do.

Heat one tablespoon of olive oil in a skillet over medium-high heat.

Once the skillet is heated, add your chicken thighs, and cook until they are well seared on both sides, and they reach an internal temperature of at least 165 degrees.

Remove the chicken from the skillet and set aside to keep warm.

In the same skillet that you cooked the chicken in, add 1 cup of red cooking wine, and scrape the bottom of the pan to loosen any browned bits of chicken.

Add in 2 tablespoons of sugar, and stir until it is dissolved.

Pour in ½ cup of chicken broth, and stir to combine.

Pace 3 tablespoons of butter into the skillet, and stir until it is dissolved.

Add 2 cups of sliced dark cherries to the skillet and bring the sauce to a low boil. Reduce the heat and simmer until the sauce has thickened.

Serve the cherry wine sauce atop the seared chicken thighs.

Enjoy!