Cherry Chicken Popular Recipes

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Cherry Chicken

"Lightly floured fowl portions with the candy flavoring of darkish cherries and orange slices make a brilliant entree that can be served over rice or alone with a salad for a lighter meal. Boneless portions may be used if preferred."

Ingredients :

3 tablespoons vegetable oil
1 (four pound) complete chook, cut into eight pieces
salt and pepper to taste
half of cup all-motive flour for dusting
1 (15 ounce) can pitted dark cherries packed in water
half cup white sugar
1 tablespoon cornstarch
1 orange - with peel, quartered and thinly sliced
half of cup slivered almonds, toasted

Instructions :

Prep : 15M	Cook : 4M	Ready in : 45M

Heat the oil in a big skillet over medium-excessive warmth. Season the chicken with salt and pepper, then coat with flour. Fry within the hot oil till browned, turning as wished. Reduce warmth to medium, cover and cook for approximately 25 minutes or till meat is tender and juices run clean.
Remove the bird from the pan, and pour off all however 1/four cup of the drippings. Return to medium heat and stir in the cherries, booking some of the cherry liquid for later. Stir in sugar and convey to a boil. Dissolve the cornstarch inside the reserved cherry liquid, then stir into the pan. Cook, stirring lightly, till thickened.
Add orange slices and almonds to the skillet, then return the fowl pieces to the skillet. Spoon sauce over the bird to coat, and simmer over low warmth for 5 to ten minutes before serving.

Notes :

Almonds can be toasted in a dry skillet over medium warmth for approximately 10 mins. Stir every so often.

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