Chicken Thighs With Cherry Wine Sauce Recipes

CHICKEN WITH CHERRY WINE SAUCE

Steps:

• Preheat oven to 350°. Sprinkle chicken with salt and pepper. In a large cast-iron or other ovenproof skillet, heat 2 tablespoons butter over medium-high heat. Brown chicken on both sides. Bake until a thermometer reads 165°, 12-15 minutes., Meanwhile, in a small saucepan, combine wine and sugar. Bring to a boil; cook, uncovered, until liquid is reduced by half, 4-5 minutes. Reduce heat to low; whisk in remaining butter, 1 tablespoon at a time, until blended. Stir in cherries; serve with chicken.

CHICKEN THIGHS WITH CHERRY WINE SAUCE

Steps:

• 1. Cut cherries in half and remove stems and pits. Place in a sauce pan with all of the ingredients except for the corn starch and 3 tablespoons of the water. Bring ingredients to a boil. Reduce heat and let simmer.
• 2. For chicken: Place all of the dry ingredients for chicken in a large plastic bag. Shake to mix together.
• 3. Place 2-3 chicken thighs in the egg mixture then into plastic bag with flour mixture. Shake to coat chicken. Repeat process until all of the chicken is coated. Move chicken to a platter.
• 4. In a skillet. Heat the olive oil with the butter. Stir until butter is melted. Bring heat up to medium high heat.
• 5. Fry the chicken until golden brown and cooked through . Salt and pepper to taste.
• 6. Mix 2 TB corn starch with the 4 tablespoons of water until smooth. Mix icorn starch mixture into cherry sauce .Stir until it thickens.Remove from heat. ( if you want it thicker. Add a couple more tablespoons of water to a cop. Add another tablespoon of cornstarch . Stir and mix into cherry sauce.
• 7. Plate chicken. Spoon the Cherry sauce over each serving of chicken,and serve.

CHICKEN BREASTS WITH CHERRY SAUCE

Steps:

• In a large resealable plastic bag, combine flour and salt. Add chicken, one piece at a time, and shake to coat. In a large skillet over medium heat, brown chicken in butter on both sides. Remove from the heat., In a large saucepan, combine the sugar, orange juice, onion, orange zest, ginger and cinnamon. Bring to a boil; cook for 5 minutes or until slightly reduced and sugar is dissolved, stirring occasionally. Remove from the heat; stir in cherries., Pour sauce over chicken. Cover and cook over low heat for 30-35 minutes or until a thermometer reads 170°., Remove chicken to a serving platter; keep warm. Combine cornstarch and water until smooth; stir into the sauce. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with chicken.

CHICKEN WITH CHERRY SAUCE

Steps:

• Set aside 3/4 cup cherries. In a blender, combine orange juice and remaining cherries; cover and process until smooth. Add the soy sauce, brown sugar, honey, lemon juice, garlic and ginger; set aside., In a large skillet over medium heat, brown chicken on all sides in butter. Place chicken skin side down in an ungreased 13-in. x 9-in. baking dish. Top with cherry sauce. , Bake, uncovered, at 350° for 20 minutes; turn chicken. Top with reserved cherries. Bake, uncovered, 25-30 minutes longer or until chicken juices run clear.