Chicken with Cherry Sauce Recipe

3.5 2 3
Chicken with Cherry Sauce Recipe
Chicken with Cherry Sauce Recipe photo by Taste of Home
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Chicken with Cherry Sauce Recipe

Read Reviews
3.5 2 3
Publisher Photo
This tender moist chicken bakes in a savory sauce that combines cherries with soy sauce, orange juice and ginger. It's sure to be a big hit at your house like it is at mine. -Linda Grubb, Poland, Indiana
MAKES:
4-6 servings
TOTAL TIME:
Prep: 15 min. Bake: 45 min.
MAKES:
4-6 servings
TOTAL TIME:
Prep: 15 min. Bake: 45 min.

Ingredients

  • 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
  • 1/2 teaspoon ground ginger or 2 teaspoons minced fresh gingerroot
  • 1 broiler/fryer chicken (3 to 4 pounds), cut up
  • 3 tablespoons butter or margarine

Directions

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. Yield: 4-6 servings.
Originally published as Chicken with Cherry Sauce in Taste of Home April/May 2003, p29

Nutritional Facts

1 each: 453 calories, 21g fat (8g saturated fat), 103mg cholesterol, 1364mg sodium, 36g carbohydrate (33g sugars, 2g fiber), 32g protein.

  • 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
  • 1/2 teaspoon ground ginger or 2 teaspoons minced fresh gingerroot
  • 1 broiler/fryer chicken (3 to 4 pounds), cut up
  • 3 tablespoons butter or margarine
  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. 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.
Originally published as Chicken with Cherry Sauce in Taste of Home April/May 2003, p29

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MY REVIEW
Snowpuppy User ID: 5991256 229020
Reviewed Jul. 5, 2015

"I did a variation with canned cherry pie filling and added seasoned salt to brown a pork roast with. Cooked the pie filling with 1/4 C soy sauce, 1T Worcestershire sauce, 1/4 C brown sugar, 3 T lime juice, 1 garlic clove, 1 tsp ginger, 1 large sweet onion and 2 T brown gravy mix. Slow-cooked for 6 hours."

MY REVIEW
twolfmom08 User ID: 1061961 67929
Reviewed Jul. 9, 2013

"I made this to go over ham steak slices. I combined all of the ingredients in a saucepan on the stove & cooked it on simmer until the cherries were soft. It was excellent! Will definitely make it again."

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