Brandied Cherry Chicken Recipe
Ingredients
| Bing cherries | 1 Can (10oz), pitted | |
| Port wine | 1/4 Cup (16 tbs) | |
| 1 (3 pound) broiler-fryer chicken, quartered | ||
| Vegetable oil | 1 Tablespoon | |
| Brandy | 1/4 Cup (16 tbs) | |
| Hot water | 3/4 Cup (16 tbs) | |
| Onion | 1 Large, thinly sliced | |
| Salt | 1/2 Teaspoon | |
| Few grains pepper | ||
| Cornstarch | 1 1/2 Tablespoon | |
Directions
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.
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.
Chef
