Chicken With Cherry Wine Sauce Food

CHICKEN WITH CHERRY WINE SAUCE

Steps:

• Preheat oven to 350°. Sprinkle chicken with salt and pepper. In a large cast-iron or other ovenproof skillet, heat 2 tablespoons butter over medium-high heat. Brown chicken on both sides. Bake until a thermometer reads 165°, 12-15 minutes., Meanwhile, in a small saucepan, combine wine and sugar. Bring to a boil; cook, uncovered, until liquid is reduced by half, 4-5 minutes. Reduce heat to low; whisk in remaining butter, 1 tablespoon at a time, until blended. Stir in cherries; serve with chicken.

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.

CHICKEN THIGHS WITH CHERRY WINE SAUCE

Steps:

• 1. Cut cherries in half and remove stems and pits. Place in a sauce pan with all of the ingredients except for the corn starch and 3 tablespoons of the water. Bring ingredients to a boil. Reduce heat and let simmer.
• 2. For chicken: Place all of the dry ingredients for chicken in a large plastic bag. Shake to mix together.
• 3. Place 2-3 chicken thighs in the egg mixture then into plastic bag with flour mixture. Shake to coat chicken. Repeat process until all of the chicken is coated. Move chicken to a platter.
• 4. In a skillet. Heat the olive oil with the butter. Stir until butter is melted. Bring heat up to medium high heat.
• 5. Fry the chicken until golden brown and cooked through . Salt and pepper to taste.
• 6. Mix 2 TB corn starch with the 4 tablespoons of water until smooth. Mix icorn starch mixture into cherry sauce .Stir until it thickens.Remove from heat. ( if you want it thicker. Add a couple more tablespoons of water to a cop. Add another tablespoon of cornstarch . Stir and mix into cherry sauce.
• 7. Plate chicken. Spoon the Cherry sauce over each serving of chicken,and serve.

CHICKEN BREASTS WITH PORT AND DRIED CHERRY SAUCE

Steps:

• Season chicken and dredge it in the flour. Shake off excess.
• Mix the sauce ingredients in a bowl and set aside.
• In a 12" skillet heat the oil and butter. Increase the heat to medium high before adding the chicken.
• Add the chicken and cook about 4 minutes without moving the chicken. Turn over and cook another 3-4 minutes. Make sure chicken is cooked.
• Transfer to a plate and keep warm.
• Take the bowl with sauce ingredients and add them to the pan and boil stirring and scraping all the browned bits in the pan over high heat until the liquid is smooth and glossy.
• Spoon over the chicken and serve immediately.

CHERRY BALSAMIC CHICKEN

Steps:

• Combine the cherries, vinegar, mustard, fennel seed, salt and garlic in a blender. Puree until smooth. Place the chicken pieces in a resealable plastic bag and pour the marinade over the chicken. Seal the bag and toss to coat. Marinate in the refrigerator for 2 hours.
• Remove the chicken from the refrigerator 30 minutes before grilling. Preheat a grill to 450 degrees F or medium-high heat with indirect heat on one side.
• Remove the chicken pieces from the marinade and place on a baking sheet; reserve the marinade. Drizzle with the olive oil. Place the chicken on the grill over direct heat and cook undisturbed for 4 minutes. Flip the chicken, move to indirect heat and baste with the marinade. Cover the grill and roast until the chicken is cooked through, about 30 minutes. Remove to a platter and sprinkle with the fennel pollen.

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 BREASTS WITH CHERRIES AND PORT WINE

Steps:

• Season chicken with salt and pepper and dip chicken in flour.
• Melt butter with oil. Fry chicken just until it changes color. (Meat is still raw inside.)
• Remove chicken from pan and place chicken in 1 layer in baking dish.
• Add the red wine, cherry juice, orange juice, lemon peel and port into the pan where the chicken was fried. Season with salt and pepper. Add cherries.
• Pour this sauce over the chicken breasts. Bake, uncovered in casserole for 30 to 40 minutes (or until tender) at 350 degrees. Serve with the cherries and sauce poured over the chicken and a teaspoon of red currant jelly on the side. Garnish with parsley.