Chicken with Cherry Sauce
Cherry sauce is an oft overlooked tool in a cook’s toolbox, with different components it becomes a versitile tool in your repertoire. It goes great with any poultry, but doesn’t stop there. It compliments pork and even beef, it is an all-purpose sauce. Add more sweetening and take out the vegetables and it makes a great dessert sauce, with port wine and spices a great sauce for meats, it’s uses are endless so don’t ignore the cherry when it comes to cooking.
Ingredients for Chicken with Cherry Sauce
- 1 Chicken breast per person
- 1 large onion diced
- 3-4 Tbsps all purpose flour
- 1 canned of dark sweet cherries(pitted)
- ½ cup white wine
- 3 Tbsps Red wine vinegar
- 1 cup water or chicken stock
- salt and peper to taste
- 2 Tbsps Butter
- 1 Tbsp neutral oil
Directions for Chicken with Cherry Sauce
In a large sauté pan brown the chicken on both sides with the butter and oil. Strain the cherries, reserving the juice in a small pan.
Once the chicken is browned place into an oven safe dish pour the cherries over them and place in a preheated 375° oven for approximately 35-45 minutes. Set the sauté pan aside leaving the browned bits (fond) and any juices in the pan.
Once the chicken is done remove to a serving plate cover with foil and allow to rest for 10 minutes while you make the sauce, set aside the juices and cherries in the baking dish. Bring the juice from the cherries in the small pan up to medium heat.
Bring the sauté pan with the juice and browned bits from the chicken up to medium high heat. Add the onions and sauté until they just begin to turn translucent. Add the flour and stir to combine and cook all the raw flour. Once combined add the cherry juice and stir to combine ( you will have a very thick sauce at this time). Add the wine and red wine vinegar and again stir to combine. Bring up to a boil and add as much stock or water as needed to make a slightly thick sauce. Now add the juices and cherries from the baking dish, season with salt and pepper, taste and adjust the seasoning if necessary.
If the sauce appears too thin continue to boil and reduce until you have the consistency you want, or if too thick add additional stock.
Serve by pouring some of the sauce over the chicken with the rest in a gravy boat. For a fancy presentation slice the chicken on the bias and spread in an arc on your plates aned pour sauce over the top.
Here are a few items to help make this recipe:
https://www.amazon.com/Creuset-Stoneware-Rectangular-5-Inch-Caribbean/dp/B00HYXORJ6/ref=as_li_ss_tl?s=kitchen&ie=UTF8&qid=1481391083&sr=1-6&keywords=baking+dish&linkCode=ll1&tag=rantsravesa06-20&linkId=16da8d2bca51c8a2095e631dd7a03dac
https://www.amazon.com/Cuisinart-722-36H-Classic-Stainless-14-Inch/dp/B000NBWRU2/ref=as_li_ss_tl?s=kitchen&ie=UTF8&qid=1481391142&sr=1-4&keywords=large+saute+pan&linkCode=ll1&tag=rantsravesa06-20&linkId=9379ca32bfb396385ed0df486d0d9d7f
Who needs the sauce – It’s Chicken!!!!!!! always a 5 paw review.
Ingredients
- 1 Chicken breast per person
- 1 large onion diced
- 3-4 Tbsps all purpose flour
- 1 canned of dark sweet cherries(pitted)
- ¼ cup white wine
- 3 Tbsps Red wine vinegar
- 1 cup water or chicken stock
- salt and peper to taste
- 2 Tbsps Butter
- 1 Tbsp neutral oil
Instructions
- In a large sauté pan brown the chicken on both sides with the butter and oil. Strain the cherries, reserving the juice in a small pan.
- Once the chicken is browned place into an oven safe dish pour the cherries over them and place in a preheated 375° oven for approximately 35-45 minutes. Set the sauté pan aside leaving the browned bits (fond) and any juices in the pan.
- Once the chicken is done remove to a serving plate cover with foil and allow to rest for 10 minutes while you make the sauce, set aside the juices and cherries in the baking dish. Bring the juice from the cherries up to medium heat.
- Bring the sauté pan with the juice and browned bits from the chicken up to medium high heat. Add the onions and sauté until the just begin to turned translucent. Add the flour and stir to combine and cook all the raw flour. Once combined add the cherry juice and stir to combine ( you will have a very thick sauce ant this time). Add the wine and again stir to combine. Bring up to a boil and add as much stock or water as needed to make a slightly thick sauce. Now add the juices and cherries from the baking dish, season with salt and pepper, taste and adjust the seasoning if necessary. If the sauce appears to thin continue to boil and reduce until you have the consistency you want, or if to thick add additional stock.
- Serve by pouring some of the sauce over the chicken with the rest in a gravy boat. For a fancy presentation slice the chicken on the bias and spread in an arc on your plates with sauce over the top.
