How To make Chicken with Cherry Sauce
4 Boneless, skinless chicken
Breasts 1/2 ts Cracked black peppercorns
1/2 ts Cracked coriander seeds
2 tb Olive oil
1 tb Sugar
2 tb Fresh lemon juice
1/4 c White wine
1 c Chicken stock
2 tb Cherry brandy, optional
1/2 c Pitted sour cherries
Rub chicken breasts wth peppercorns and coriander. Heat oil in skillet on medium heat. Add chicken breasts and saute until browned and cooked through, about 5 minutes per side. Remove from skillet. Add sugar, lemon juice and white wine and reduce until a syrup forms. Add stock and brandy. Simmer together until sauce is slightly thickened, then stir in the cherries. Return chicken and any juices to skillet to reheat. Serves 4. -----
How To make Chicken with Cherry Sauce's Videos
Best roast duck ever! WITH CHERRIES - By www.recipe30.com
Get full recipe here recipe30.com
With a glossy port and wine cherry sauce and an aroma of Christmas.
Roast duck with cherries is not a traditional Christmas dinner, in fact you can eat it anytime of year. However for those who prefer to steer away from turkey, then this might just be the dish for you. Infused with aromatic spices, this roast simply smells of Christmas and with such moist, tasty and tender meat, why wouldn't you opt for duck? This is not a quick and easy meal but it is reasonably simple to make if you have a little extra time on your hands
Cherry BBQ Sauce Recipe
RECIPE:
This Easy Homemade Cherry BBQ Sauce is made with fresh or frozen cherries and goes perfectly with chicken or pork. Make a big batch and keep it in the fridge or freezer all summer long! Includes how to recipe video
Recipe for Cherry Barbecue Sauce: How to make Oven BBQ Chicken
I've been on a bit of a cherry kick recently, so I was super excited to hear about this recipe for Cherry BBQ Sauce! It's just right for summertime. It's sweet, and finger-licking good!!
I got the sauce recipe from Jay Kinney's e-book, Superb Sauces, and the oven BBQ technique from The Pioneer Woman blog.
Here's how you make the sauce:
-1/2 tsp. smoked paprika
-1 tsp. white vinegar
-1 Tbsp. dry mustard
-2 Tbsp. molasses
-2 Tbsp. light brown sugar
-2 sprigs fresh thyme
-3/4 cup cherry preserves
-3 cup homemade Ketchup
Mix everything in a medium saucepan. Turn heat to low and cook for twenty minutes.
Discard the thyme and puree in a food processor.
And then for the chicken, here's what you do:
Drizzle olive oil on a rimmed baking sheets and place chicken thighs skin side down in the pans. Roast for 25 minutes at 400 degrees. Remove from oven briefly, brush sauce all over the thighs, then use a spatula to flip them over to the other side. Brush the tops with more sauce and return to the oven for 7 minutes. Remove from oven, brush on more sauce, and return to the oven for another 7 minutes. Remove from oven, brush on sauce, and turn up the temperature to 425 degrees.
Continue roasting for another 5 minutes, or until the sauce is starting to brown around the edges and the thighs are totally cooked through. Remove from the oven and let sit for 10 minutes before serving.
ENJOY!! :)
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Cherry ???? sauce - not cranberry 
Cherry sauce - not cranberry
Ingredients
- 500g (1.1 lbs) pitted cherries, fresh or frozen
- 100g (3.5 oz) sugar
- 1 tbsp chopped thyme
- 3 tbsp red wine vinegar
- 2 tbsp butter
Method
1. Combine the cherries, sugar, chopped thyme, red wine vinegar, and butter in a pot. Cook over medium heat for 40-45 minutes, stirring frequently to prevent sticking.
2. After cooking, turn off the heat and gently mash the cherries to release their juices and enhance the sauce's texture.
3. Transfer the sauce into a sterilised jar. Allow it to cool before storing in the refrigerator. The sauce should keep well for up to 2 weeks.
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