Chicken With Cherries Food

CHERRY CHICKEN

Steps:

• Heat the oil in a large skillet over medium-high heat. Season the chicken with salt and pepper, then coat with flour. Fry in the hot oil until browned, turning as needed. Reduce heat to medium, cover and cook for about 25 minutes or until meat is tender and juices run clear.
• Remove the chicken from the pan, and pour off all but 1/4 cup of the drippings. Return to medium heat and stir in the cherries, reserving some of the cherry liquid for later. Stir in sugar and bring to a boil. Dissolve the cornstarch in the reserved cherry liquid, then stir into the pan. Cook, stirring gently, until thickened.
• Add orange slices and almonds to the skillet, then return the chicken pieces to the skillet. Spoon sauce over the chicken to coat, and simmer over low heat for 5 to 10 minutes before serving.

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.

CHICKEN WITH CHERRY SAUCE

Steps:

• Set aside 3/4 cup cherries. In a blender, combine orange juice and remaining cherries; cover and process until smooth. Add the soy sauce, brown sugar, honey, lemon juice, garlic and ginger; set aside., In a large skillet over medium heat, brown chicken on all sides in butter. Place chicken skin side down in an ungreased 13-in. x 9-in. baking dish. Top with cherry sauce. , Bake, uncovered, at 350° for 20 minutes; turn chicken. Top with reserved cherries. Bake, uncovered, 25-30 minutes longer or until chicken juices run clear.

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.

CHICKEN WITH CHERRY SAUCE

Steps:

• Set aside 3/4 cup of cherries. In a blender, combine orange juice and remaining cherries; cover and process until smooth. Add the soy sauce, brown sugar, honey, lemon juice, garlic and ginger; set aside.
• In a large skillet over medium heat, brown chicken on all sides in butter.
• Place chicken skin side down in an ungreased 13 by 9 inch baking dish. Top with cherry sauce.
• Bake, uncovered, at 350 for 20 minutes; turn chicken.
• Top with reserved cherries. Bake, uncovered, 25-30 minutes longer or until chicken juices run clear.

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 or until the celery and onions are tender. Add the white wine, and cook until the pan is almost dry, 1 minute. Add 2 cups chicken stock, 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.

CHICKEN WITH DRIED CHERRIES AND SOUR CREAM

Steps:

• Soak cherries in either brandy or sherry, set aside. Heat oven to 425x.
• Sprinkle salt and pepper, 1/2 teaspoon paprika and 1/2 teaspoon cinnamon on chicken breasts, which have been sliced in half to make thin cutlets.
• Bake, for 10 to 15 minutes, until almost done .
• Cover with foil to keep warm.
• Melt butter in a skillet large enough to hold the chicken in one layer; add onions and cook 10 minutes.
• Add remaining paprika and cinnamon.
• Add stock and red wine. Cook on high heat until reduced.
• Add cherries and soaking liquid, and walnuts.
• Add the chicken to the sauce and heat through.
• Remove from the heat, and mix in the sour cream.
• Serve at once. Good with rice pilaf and green salad.
• NOTES : This is a very rich dish and a little goes a long way.
• Follow with a light dessert.

CHICKEN BREASTS WITH CHERRY SAUCE

Steps:

• In a large resealable plastic bag, combine flour and salt. Add chicken, one piece at a time, and shake to coat. In a large skillet over medium heat, brown chicken in butter on both sides. Remove from the heat., In a large saucepan, combine the sugar, orange juice, onion, orange zest, ginger and cinnamon. Bring to a boil; cook for 5 minutes or until slightly reduced and sugar is dissolved, stirring occasionally. Remove from the heat; stir in cherries., Pour sauce over chicken. Cover and cook over low heat for 30-35 minutes or until a thermometer reads 170°., Remove chicken to a serving platter; keep warm. Combine cornstarch and water until smooth; stir into the sauce. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with chicken.

CHERRY-TOPPED CHICKEN

Steps:

• Flatten chicken to 1/4-in. thickness. In a large skillet, cook chicken in oil over medium heat for 4-5 minutes on each side or until no longer pink. , Meanwhile, in a small microwave-safe bowl, combine preserves and allspice. Heat in the microwave until warmed. Serve with chicken.

GRILLED CHICKEN WITH CHERRIES

Steps:

• In a small saucepan, combine sherry, chicken stock, cherries, vinegar and honey, and bring to a boil.
• Reduce heat and simmer until cherries soften, about 5 to 7 minutes.
• While glaze is simmering, season chicken with salt and pepper, and grill until done.
• To serve, spoon cherry glaze on plate, place chicken breast in the middle and drizzle with more glaze.

CHICKEN WITH CHERRIES

Steps:

• Preheat oven to 350F (180C). Place chicken pieces in a medium casserole.
• Mix sauce, brown sugar and juice from the cherries until smooth. Pour over chicken.
• Cover and bake for about 1 hour or until tender. Tip cherries over top about 1/2 hour before chicken is ready.
• Thicken with cornflour and serve over rice.

CHERRY CHICKEN

Steps:

• About an hour before you start the chicken, halve and de-pit about 15-20 dark cherries, placing them in a bowl. Set aside. In a pot, heat about 1/4 cup sugar and 1/4 cup water, mixing the whole time. When the water start to boil, remove from heat and pour into the bowl of halved and pitted cherries. Add a spritz of lemon juice. Let cool, then taste. If it's too sour, add more sugar, about a tablespoon at a time, until it's to your taste preferences. Let sit. After your cherries have been sitting for about 45 minutes, preheat the oven to 350F. In a bowl, mix about 1/4cup of flour with salt and pepper (to taste). Take the chicken breast and coat it in the flour mixture, then put in a foil-lined pan. Bake for 30 minutes, flip, and bake for another 20 minutes. Remove from oven and set aside. After you flip the chicken but while it is still baking, remove about 5TSBP of the liquid in the cherries and set it into a small bowl or sauce dish. Dissolve about 1 1/2TSBP corn starch in this and set aside. In a small round skillet (I used a 6" skillet), put heat 2TSBP vegetable oil. Put the first chicken breast in the heated oil. It will sizzle, so be careful! After about a minute, flip it. After another 30 seconds, add in half of the cherry mix. Let it continue to sizzle, then drizzle in half of the cherry sauce-corn starch mix over the chicken. Once the cherries look similar to cherry preserves, take the chicken out of the pan and set on a plate. Spoon the cherries out of the pan ontop of the chicken, then repeat this process with the second piece of chicken (do NOT add more oil, there should be enough left in the pan!) Cut the chicken breasts in half and enjoy!

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.