Cherry Roast Chicken With Sage Stuffing And Cherry Sauce Food

TANGY CHERRY CHICKEN

Steps:

• Preheat a large nonstick skillet over medium-high heat with the 3 turns of the pan of extra-virgin olive oil, about 3 tablespoons. Season chicken liberally with half of the thyme, salt and pepper and add to the hot skillet. Cook the chicken for 5 to 6 minutes on each side. Remove the chicken from the pan to a plate and cover with foil to keep warm.
• In the bottom of a medium sauce pot, heat and toast pine nuts over moderate heat and remove. Add 2 cups stock and 1 tablespoon butter to the pot and bring to a boil.
• Return the chicken skillet to the burner over medium-high heat, add 1 turn of the pan of extra-virgin olive oil, add the onion, celery, crushed red pepper flakes, nutmeg, salt and pepper, cook for 3 to 4 minutes or until the celery and onions are tender. Add the white wine, and cook until the pan is almost dry, 1 minute. Add the 2 cups boiling chicken stock, and dried cherries and continue to cook for about 5 to 6 minutes or until there is only about 1/2 cup of liquid left in the pan. Turn the heat off the under the pan. Add the remaining 3 tablespoons cold butter in small pieces and whisk until it has completely melted.
• In a medium saucepan bring the remaining 1 cup chicken stock to a boil, add couscous, allspice, cinnamon and a little salt. Cover pot and remove from heat. Let stand 5 minutes. Drizzle honey over the couscous and add the pine nuts, scallions and parsley. Toss and fluff with a fork to combine.
• Serve the chicken whole or sliced with cherry sauce poured over it and couscous alongside. Dark seared greens or simple salad complete the meal.

CHERRY CHICKEN

Steps:

• Pat the chicken thighs (or breasts) dry with a paper towel and season with kosher salt. Let it sit out while you prep the rest of the ingredients.
• Whisk together the balsamic, honey, olive oil, shallots, salt and pepper. Place the chicken in a re-sealable plastic bag and pour in the marinade. Seal the bag and make sure all the chicken is coated. Let sit at least 30 min and up to overnight in the fridge. Take out of the fridge 30 minutes before placing in hot oven.
• Meanwhile, pit the cherries and set aside.
• To cook chicken: about 30 min before, take it out of the fridge so chicken can come to room temperature. Preheat oven to 400 degrees F. Place chicken thighs (or breasts) skin side up in a shallow roasting dish or cast iron skillet. Nestle the rosemary springs in between the chicken pieces of top with the pitted cherries, moving them around so they fall in between the chicken pieces leaving as much as the skin exposes as possible. The pour the marinade over the chicken. The marinade should generously cover the bottom of the pan.
• Slide the pan into the oven and rotate every 10-12 minutes.
• Cooking times; for breasts: cook 20 minutes; for thighs: cook 45minutes. If using both remove the breasts while the dark meat continues cooking.
• When the dark meat is tender at the bone and cooked through, return breasts to the pan and increase oven to 450 F. Let the sauce reduce and the chicken skin get dark and crispy, about 12 minutes. Move the cherries around again in needed to expose more chicken skin. Brush the chicken with the marinade from the pan every 3-4 minutes to glaze them.
• Serve warm, with crunchy sea salt and freshly grinded black pepper.

CRISPY SAGE & LEMON ROAST CHICKEN

Steps:

• The night before, put the chicken in a medium roasting tin. Rub the salt generously over the skin and into the cavity, then grind over some black pepper. Push one half of a lemon into the cavity, then tie the legs together with kitchen string. Cover and chill overnight.
• Heat the oven to 200C/180C fan/gas 6. Dab a little of the excess salt from the skin using kitchen paper.
• Mix the butter with the garlic and sage. Push the herby garlic butter under the skin using your hands and rub it over the flesh, making sure it's evenly spread out. Stuff the thyme and bay leaves into the cavity, then put the remaining lemon halves in the tin around the chicken. Roast for 1 hr, then baste the chicken with the buttery juices from the tin. Roast for a further 20-30 mins, or until cooked through. Check the chicken is cooked by inserting a skewer into the thickest part of the thigh - the juices should run clear.
• Transfer the chicken to a board, cover and leave to rest for 20 mins before carving. Slice and serve on a warmed platter.

CHICKEN WITH DRIED CHERRY SAUCE

Steps:

• Place flour and salt in a bag-add chicken-shake to coat.
• Melt butter in a large skillet over medium heat.
• Add chicken, cook 8 minutes on each side-depending on the size of the breasts-until done.
• Remove chicken and set aside, keeping warm.
• Add juice to skillet and the next 5 ingredients, bringing mixture to a boil.
• Cover and reduce heat, simmering for 5 minutes.
• Combine cornstarch and water-add to juice mixture.
• Bring to a boil and boil for 1 minute, stirring constantly.
• Remove from heat.
• Serve sauce with chicken.

BAKED CHICORY WITH CHICKEN IN A SAGE & MUSTARD SAUCE

Steps:

• Preheat your oven to fan 180C/conventional 200C/gas 6. Trim away the stalk ends of the chicory, discard any limp or tired outer leaves, then cut the vegetable lengthways into quarters. Pour the oil over the bottom of a large shallow baking dish and arrange the sections of chicory, cut-side up, in a single layer. Pour over the wine, stock or water and cover with foil. Bake for 10 minutes while you prepare the rest of the ingredients.
• Slice the chicken into strips 1cm thick. Season lightly with salt and pepper. Melt the butter in a large frying pan until foaming, add sliced chicken and cook for 4-5 minutes or until the chicken is just turning golden brown. Stir in the shallot and garlic and cook for 1 minute. Remove the dish from the oven and add the chicken mixture to the chicory. Replace the foil and set the dish aside while you make the sauce.
• Melt the butter for the sauce in the frying pan (no need to wash it) then stir in the flour. Gradually pour in the milk, stirring all the time until the mixture thickens. Remove from the heat and stir in the crème fraîche or soured cream and sage with 2 tsp each of both mustards. Taste and add extra mustard plus salt and pepper if you think they're needed.
• Pour the sauce over the chicory and chicken and sprinkle cheese on top. Bake, uncovered, for a further 25-30 minutes until the sauce is bubbling and the top is golden.

CHICKEN WITH SOUR CHERRY SAUCE

Steps:

• CHICKEN~.
• Brush the chicken with the soy sauce.
• Place a slice of lemon on each breast and season with the pepper. Line a tray with foil and grill chicken (b.b.q. works well also) until chicken is tender and serve the chicken with the sour cherry sauce.
• SAUCE~.
• *Drain the pitted black cherries and reserve the juice.
• Place vinegar and sugar in a saucepan, bring to boil, and cook stirring constantly until mixture caramelizes.
• Blend the cornflour with 2 tablespoons of cherry liquid, and put the left over juice into the saucepan with the stock, rinds juices, cherries and liquid, cook another 3 minutes.
• Add cornflour paste stirring until combined (with no lumps) and thickened.

ROASTED CORNISH HENS WITH DRIED CHERRY STUFFING

Steps:

• Preheat the oven to 400°F
• In a large skillet, heat the olive oil over medium heat. Add the onion and celery and cook until the vegetables are tender, about 5 minutes. Add the dried cherries, sage and broth and cook for 2 more minutes. Stir in the cubed bread, salt and pepper and set aside.
• Season the Cornish hen halves with salt and pepper.
• Spray a baking sheet with nonstick cooking spray. Form the stuffing into 4 mounds on the baking sheet. Place 1/2 of a Cornish hen on top of each mound of stuffing. Roast the hens for 45 minutes or until thoroughly cooked.
• When the hens are finished, transfer them to a serving platter and let rest for about 5 minutes before serving.

SUCCULENT STUFFED ROAST DUCK WITH BALSAMIC CHERRY SAUCE

Steps:

• Preheat oven to 375ºF.
• To prepare the stuffing: Sauté onion in butter until onion is transparent.
• Remove from heat.
• In a large bowl Add salt, and combine with rice, chopped sage and pecans.
• Taste and adjust seasoning to your taste.
• You may wish to add more salt and if you like you can add a bit of garlic pepper, but that is optional.
• Remove the bag from the duck cavity that contains the giblets and neck bone and set aside in refrigerator, you won't need it for this recipe.
• Rinse and dry the duck.
• Stuff the duck with the prepared brown rice stuffing and sew the stuffed cavity closed or secure with round tooth picks.
• Place the stuffed duck on a rack in a roasting pan breast side up and sprinkle all over top and bottom with salt and garlic pepper.
• Ducks contain lots of natural fat so require no basting.
• Roast at 375ºF for about 22 minutes a pound.
• A 6 pound duck should be done in about 2 1/4 hours.
• When duck is done let it set for about 20 minutes to let the juices settle before carving.
• While the duck is resting prepare the cherry sauce: In a medium size saucepan, combine the 15 ounce can of cherries, honey, wine, and Balsamic vinegar.
• Heat over medium flame until the mixture is reduced by half.
• Transfer to a serving touraine with a ladle.
• Place the touraine on table beside the carved Duck and let guests spoon as much sauce as they like on their portion of duck.