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 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.

EASY CHICKEN THIGHS WITH CHERRY TOMATOES AND PERNOD

Steps:

• Season chicken generously with salt and pepper. Let stand at room temperature 30 minutes.
• Preheat oven to 400 degrees with a rack in center. Whisk together Pernod, fennel seeds, olive oil, and lemon juice. Arrange shallots and tomatoes in a large roasting pan; season with salt and pepper. Add chicken; drizzle with Pernod mixture. Toss to coat, then arrange chicken skin-side up.
• Roast until chicken is golden and tender, 40 to 45 minutes. Switch oven to broil; cook until skin is very crisp and vegetables are lightly charred, 2 to 3 minutes more.
• Transfer chicken and vegetables to a serving platter. Pour pan juices into a small saucepan. Skim fat, then reduce over medium‐high heat until slightly thickened, about 2 minutes. Drizzle sauce around chicken, garnish with basil, and serve.

CHICKEN THIGHS IN A WINE AND LEMON SAUCE

Steps:

• Preheat the oven to 350°F.
• Season thighs well on both sides with lemon pepper. Place the flour in a shallow dish. Then dredge the chicken in the flour and place on a separate plate.
• In a deep oven proof skillet or dutch oven, add oil and heat over medium-high heat. When the oil is hot but not smoking, add the thighs and brown well on both sides, about 5 or 6 minutes. Remove the chicken from the skillet and set aside.
• Add the onions to the oil and cook, stirring to scrape up any browned bits at the bottom of the pan. Cook for about 5 minutes. Add the garlic, and season with salt and pepper. Cook for another minute or two. Add the wine, lemon juice, and chicken broth. Let mixture simmer for a few minutes. Add the butter and allow it to melt.
• Add the chicken thighs to the sauce. Top with chopped chives. Cover with lid, and place in the middle of the oven. Bake for 20 minutes, remove the lid and cook an additional 20 minutes. Before serving sprinkle with a garnish of fresh chopped chives and the ¼ cup of Parmesan cheese.