Brandied Cherry Chicken
|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|
|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.