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Brandied Cherry Chicken

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  Canned pitted bing cherries 8 Ounce (1 Can)
  Port wine 1⁄4 Cup (4 tbs)
  Broiler fryer chicken 3 Pound, quartered (1 Whole)
  Vegetable oil 1 Tablespoon
  Brandy 1⁄4 Cup (4 tbs)
  Hot water 3⁄4 Cup (12 tbs)
  Onion 1 Large, thinly sliced
  Salt 1⁄2 Teaspoon
  Pepper To Taste (Few Grains)
  Cornstarch 1 1⁄2 Tablespoon

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.

Recipe Summary

Main Dish

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Brandied Cherry Chicken Recipe