Thursday, November 18, 2010

Cherry-Glazed Chicken

Last night I got into the kitchen to cook my next meal. I began interested in this recipe called Cherry-Glazed Chicken from the Cherry Marketing Institute. You see the finished product above. it tasted wonderful. I am not use to having chicken with cherries.

Here is the recipe.

Cherry-Glazed Chicken

Makes 6

1 broiler-fryer chicken, cut up (or 6 chicken breast halves)
1/2 cup milk
1/2 cup all purpose flour
1 teaspoon dried thyme
Salt and pepper, to taste (used ¼ teaspoon salt, 1/8 teaspoon pepper)
1 to 2 tablespoons vegetable oil
1 16-ounce can unsweetened tart cherries
1/4 cup brown sugar
1/4 granulated sugar
1 teaspoon prepared yellow mustard

Rinse chicken; pat dry with paper towels. Pour milk into a shallow container. Combine flour, thyme, salt and pepper. Dip chicken first in milk, then in flour mixture; coat evenly. Heat oil in a large skillet. Add chicken; brown on all sides. Put chicken in a 13x9x2 inch baking dish. Bake, covered with aluminum foil, in a preheated 350 degree oven 30 minutes. Meanwhile, drain cherries, reserving 1/2 cup juice. Combine cherry juice, brown sugar and granulated sugar in a small saucepan; mix well. Bring mixture to a boil over medium heat. Add mustard; m ix well. Cook 5 minutes, o runtil sauce is slightly thickened. Stir in cherries. After chicken has cooked 30 minutes, remove from oven and uncover. Spoon hot cherry mixture over chicken. Bake, uncovered, 15 to 20 minutes, or until chicken is tender. Serve immediately.
Nutrition Info:
Nutrition Facts per serving: 493 cal., 26 g total fat (7 g sat. fat), 33 g carbo., 117 mg chol., 31 g pro., 1 g fiber, 231 mg sodium. Daily RDA values: 15% vit. A, 8% vit. C, 6% calcium, 20% iron.

Here is the ingredients I used.
Of course in my photo I forgot the flour. I used chicken breasts instead of a cut up whole broiler-fryer because of value. I also could have bought a whole broiler-fryer and cut it up because to my knowledge that is what Alton Brown would have done (along with other cooks and chefs I know of on television).
Here is the flour and milk mixture that I dipped the chicken in before I browned them.
Here is the chicken browning in the pan.
Note: When you brown in this fashion, you should not turn the chicken until the chicken is completely browned or you will take off the flour-milk mixture which is used as a sealant to keep in the juices.
Here in this chicken in the 13 x 9 x 2 inch pan which I am preparing to cover with foil and put in the 350F oven.






After this it is time to prepare the cherry juice and mustard mixture.
 What would the mixture be without the cherries.
 The only thing left to do is put the cherry mixture on top of the cherries and put it back in the oven. When it comes out of the oven it looks like this when it comes out of the oven.
 Then you have this lovely dish out of the oven. Anyone who hasn't tried chicken and cherries really should. I choose to have my chicken with rice and grilled zucchini from the frozen aisle of Trader Joe's.

A new recipe to whip up in the kitchen.



Cassandra
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