Chicken with Cherry Sauce Recipe
- 1 pound 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 tablespoons lemon juice
- 1 garlic clove, minced
- 2 teaspoons minced fresh gingerroot
- 1 broiler/fryer chicken (3 to 4 pounds), cut up
- 3 tablespoons butter
- 1. 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.
- 2. 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.
- 3. 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. Yield: 4-6 servings.
1 serving (1 each) equals 453 calories, 21 g fat (8 g saturated fat), 103 mg cholesterol, 1,364 mg sodium, 36 g carbohydrate, 2 g fiber, 32 g protein.
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.