RECIPE: REC: Black Cherry Chicken Saute, delicious and simple, from The Ghost in the Pantry...

RECIPE:
M

marianne

Well-known member
Here's a link to this wonderful recipe from ErininNY. I received it in an installment of Erin's culinary stories from Dailylit.com. If you aren't a subscriber, sign up, you'll really enjoy reading it. DailyLit doesn't let you retrieve recipes, so I'm linking you to Erin's PM to me with the recipe included. This was really, really tasty and easy to make. I found the cherries at Wal Mart! Enjoy!http://eat.at/swap/mail/index.php?action=mailread&mailid=40205&folderid=0

 
Thanks, Marianne! smileys/smile.gif I don't think the PM is accessible to anyone but us, but >>

...if you'd like the recipe, just send me a message, or if you feel like signing on to the whole series--and many of you have; thanks immensely!--you can always go directly to the series, which is here.

I'm glad you're enjoying it--and if you find any problems (only one copyeditor means a few mistakes), please let me know. Conversely, if you make something and love it, I'm happy to know, too. smileys/smile.gif

Since being swamped with work (not that I mind it) for the last couple of weeks, I haven't done much in the way of family recipes, but am making Czech cheese bread today, come deadlines or high water. smileys/wink.gif

 
Eeek! I think I opened up a can of worms! But please don't get distracted...try the recipe if you

get a chance. It is truly delicious.

 
Marianne's PM shouldn't open for anyone else, since it is in her own Private Messages folder

and one would have to be logged in as her to see them.

 
Scott, here's the recipe, it is installment 16 of 42 at The Ghost in the Pantry...

I signed up and receive an installment each morning, M-F. It's lots of fun for me, as I have similar Czech and Italian heritage, and Erin is a good writer.

Black Cherry Chicken Saute

1 chicken, disjointed (I cut the breast into three pieces)
1 tsp. salt
pinch of pepper
1/2 cup flour (I needed more flour)
2 tbsp. butter
2 tbsp. vegetable oil (I used EVOO)
1 small onion, cliced
1/4 cup port wine (I used Tawny Port)
1 1-lb. can pitted dark sweet cherries,juice preserved (I found them at WalMart, bottom shelf)
1/4 tsp. allspice
1 tbsp. lemon juice
lemon slices

Season chicken, and dredge in flour. In a large skillet, heat the butter and oil. Brown chicken a few pieces at a time, on all sides. Remove chicken to a plate, and drain skillet of all but one tablespoon fat.

Add onion and cook until translucent and slightly browned. Add wine, making sure to scrape up any browned bits. Return chicken to skillet. Add the juice from the cherries, the allspice, and the lemon juice. Cover and simmer on low, turning the chicken occasionally, for approximately half an hour, or until done. Add the cherries and continue heating for about five minutes. Season with salt and pepper. Serve topped with lemon slices.

 
Thanks, all; sorry I missed this thread over the last few days! Let me know

if you need anything. I've been meaning to do a lot more cooking than I have, lately...

 
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