Cherry Roast Chicken With Sage Stuffing And Cherry Sauce Recipes
CHICKEN WITH CHERRY SAUCE
This tender moist chicken bakes in a savory sauce that combines cherries with soy sauce, orange juice and ginger. It's sure to be a big hit at your house like it is at mine. -Linda Grubb, Poland, Indiana
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 453 calories, Fat 21g fat (8g saturated fat), Cholesterol 103mg cholesterol, Sodium 1364mg sodium, Carbohydrate 36g carbohydrate (33g sugars, Fiber 2g fiber), Protein 32g protein.
CHERRY ROAST CHICKEN WITH SAGE STUFFING AND CHERRY SAUCE
Steps:
- Heat oil in a frying pan over medium heat. Add onion, celery and garlic. Cook, stirring, for 3 minutes, until soft. Add bacon and cook, stirring, for 2 minutes. Cool slightly. Add breadcrumbs and sage. Season with salt and pepper. Mix to combine the stuffing
- Preheat oven to 200°C/180°C fan forced. Fill chicken cavity with stuffing and secure with toothpicks. Tie drumsticks together with kitchen string. Rub 2 tablespoons of the jam over the skin. Place chicken in a large baking dish. Drizzle with oil and cover loosely with foil. Roast in oven for 1 hour and 30 minutes. Remove foil and brush with remaining jam. Bake for a further 30 minutes or until golden brown and cooked through (juices run clear when tested with a skewer). Transfer chicken to a heatproof plate to rest for 5 minutes
- While chicken is resting, strain cooking juices into a small saucepan over medium-high heat. Add canned cherries and ¼ cup water and bring to the boil. Reduce heat to medium and simmer for 5 minutes or until reduced slightly
- Serve chicken with stuffing and sauce
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- Rinse the chicken and pat dry. Run fingers underneath the skin over the chicken breasts to create a pocket. Divide the softened butter in half and rub it underneath the skin in the newly created pocket. Rub any butter remaining of fingers over the outside of the chicken. Sprinkle the top of the bird with salt, pepper, and oregano. Rub the spices over the outer skin to adhere.
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