Ok, wasn't wild about it. Had to cook the thighs at 350 for another half hour.
This is probably one of the best glaze/salsa recipes I've ever had! The taste is to die for and I made it just like it is, no changes. Chicken is chicken, no matter how you make it, but the glaze/salsa is so special, I've been telling everybody to make some. Cherries are on sale this week anyway, so I bought a bunch to make more of the glaze/salsa. Fantastic!!
I liked it, I used boneless, skinless thighs. I marinated the chicken with lemon juice, chicken herbs and pepper for few hours. The other thing I changed is the shallots, I sauteed them after I did the thighs. Finally I put everything in the baking dish and added finger potatoes.
The whole family loved it.