This was a new recipe that I have been wanting to try and today I finally made it. It is a "keeper"!
Chicken with Cherry Sauce
1 lb. fresh or frozen pitted sweet cherries
1/2 cup orange juice
1/2 cup soy sauce
1/4 cup packed brown sugar
1/4 cup honey
2 tbs. lemon juice
1 garlic clove, minced
1/2 tsp. ground ginger or 2 tsp. minced fresh gingerroot
1 broiler/fryer chicken (3-4 lbs.), cut up
3 tbs. butter or margarine
Set aside 3/4 cup cherries. In 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 large skillet over medium heat, brown chicken on all sides in butter. Place chicken skin side down in an ungreased 13x9x2 baking dish. Top with cherry sauce. Bake, uncovered, at 350 degrees for 20 minutes; turn chicken. Top with reserved cherries. Bake, uncovered, 25-30 minutes longer or until chicken pieces run clear.
Since I was in the cherry mode, I also made the "Tart Cherry Meringue Dessert" pictured on the sidebar. Next will be one of our favorites.... rhubarb!
That looks great, Mary!
ReplyDeleteI made Chicken Cordon Bleu last night...Hadn't made it in ages..
Your tart looks excellent!
Thank you Kathleen! I was in a hurry to take the picture and later realized I should have put some of the sauce on the chicken. I also had a mustard vinaigrette dressing for the asparagus but forgot to put it on before taking the picture! I need more practice with food pictures! :)
ReplyDeleteThe Chicken Cordon Bleu sounds very good, it has been a long time since I have made it also!
The tart recipe is also a keeper!
Saw your blog from Kathleen's party! Your chicken dish looks great! copy and pasting :) Thanks!
ReplyDeleteDishesdone...thank you for visiting! If you like cherries then I think you will like this recipe. I am trying to find new recipes for chicken as we have it quite often. One of DH's favorites!
ReplyDelete