Brandied Cherry Chicken Recipe


CourseMain Ingredient
Interest Group


 Canned pitted bing cherries8 Ounce (1 Can)
 Port wine1⁄4 Cup (4 tbs)
 Broiler fryer chicken3 Pound, quartered (1 Whole)
 Vegetable oil1 Tablespoon
 Brandy1⁄4 Cup (4 tbs)
 Hot water3⁄4 Cup (12 tbs)
 Onion1 Large, thinly sliced
 Salt1⁄2 Teaspoon
 Pepper To Taste (Few Grains)
 Cornstarch1 1⁄2 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 3650 Calories from Fat 1989

% Daily Value*

Total Fat 221 g339.7%

Saturated Fat 60.8 g304.1%

Trans Fat 0 g

Cholesterol 1020.5 mg

Sodium 1963.5 mg81.8%

Total Carbohydrates 99 g33.1%

Dietary Fiber 10.8 g43%

Sugars 50.6 g

Protein 258 g516.7%

Vitamin A 49% Vitamin C 88.4%

Calcium 25.5% Iron 77.9%

*Based on a 2000 Calorie diet


Drain cherries; reserve 1/4 cup syrup.
Pour reserved syrup and wine over cherries; cover.
Marinate in refrigerator 2 hours.
Remove excess fat from chicken.
Heat oil in large skillet over moderately high heat; add chicken; cook until lightly browned on all sides.
Remove from heat.
Pour brandy over chicken; ignite with match.
When flame goes out, add water, onion, salt, and pepper.
Cover; cook over moderately low heat 40 to 45 minutes, until chicken is fork-tender.
Remove chicken to platter.
Pour juices into measuring cup; remove as much fat as possible.
Drain marinated cherries; reserve liquid.
Blend cherry syrup into cornstarch; pour into skillet.
Add chicken juices; cook over moderate heat, stirring constantly, until sauce is thickened.
Add cherries; cook 2 to 3 minutes to heat cherries.
Pour over chicken.