Cupboard Cherry Chicken Recipes

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CHICKEN WITH CHERRY SAUCE



Chicken with Cherry Sauce image

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

1 pound fresh or frozen pitted sweet cherries
1/2 cup orange juice
1/2 cup soy sauce
1/4 cup packed brown sugar
1/4 cup honey
2 tablespoons lemon juice
1 garlic clove, minced
2 teaspoons minced fresh gingerroot
1 broiler/fryer chicken (3 to 4 pounds), cut up
3 tablespoons butter

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 CHICKEN



Cherry Chicken image

Lightly floured chicken pieces with the sweet flavoring of dark cherries and orange slices make a great entree that can be served over rice or alone with a salad for a lighter meal. Boneless pieces can be used if desired.

Provided by Daveeda

Categories     World Cuisine Recipes     Asian

Time 45m

Yield 4

Number Of Ingredients 9

3 tablespoons vegetable oil
1 (4 pound) whole chicken, cut into 8 pieces
salt and pepper to taste
½ cup all-purpose flour for dusting
1 (15 ounce) can pitted dark cherries packed in water
½ cup white sugar
1 tablespoon cornstarch
1 orange - with peel, quartered and thinly sliced
½ cup slivered almonds, toasted

Steps:

  • Heat the oil in a large skillet over medium-high heat. Season the chicken with salt and pepper, then coat with flour. Fry in the hot oil until browned, turning as needed. Reduce heat to medium, cover and cook for about 25 minutes or until meat is tender and juices run clear.
  • Remove the chicken from the pan, and pour off all but 1/4 cup of the drippings. Return to medium heat and stir in the cherries, reserving some of the cherry liquid for later. Stir in sugar and bring to a boil. Dissolve the cornstarch in the reserved cherry liquid, then stir into the pan. Cook, stirring gently, until thickened.
  • Add orange slices and almonds to the skillet, then return the chicken pieces to the skillet. Spoon sauce over the chicken to coat, and simmer over low heat for 5 to 10 minutes before serving.

Nutrition Facts : Calories 1148.8 calories, Carbohydrate 85.1 g, Cholesterol 222.2 mg, Fat 61.6 g, Fiber 5.1 g, Protein 63.4 g, SaturatedFat 13.9 g, Sodium 750.9 mg, Sugar 42.6 g

TANGY CHERRY CHICKEN



Tangy Cherry Chicken image

This one is for Neil Diamond. I just love that "Cherry" song and he still "has the way to move me, Baby!"

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 25m

Yield 6 servings

Number Of Ingredients 20

4 tablespoons extra-virgin olive oil, divided
4 boneless, skinless chicken breasts, 6 ounces each
2 tablespoons chopped thyme leaves, about 6 sprigs
Salt and pepper
Salt and pepper
1/4 cup pignoli (pine nuts) a couple of handfuls
3 cups chicken stock, divided
4 tablespoons cold butter, divided
1 medium red onion, finely chopped
3 ribs celery, finely chopped
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon freshly grated nutmeg, eyeball it
1 cup dry white wine, 1/4 of a bottle
1 cup dried cherries, a couple of handfuls
2 cups plain couscous
1/2 teaspoon ground allspice, eyeball it
1/4 teaspoon ground cinnamon, eyeball it
1/4 cup honey, eyeball a healthy drizzling
2 scallions, finely chopped
A generous handful flat-leaf parsley, finely chopped

Steps:

  • Preheat a large nonstick skillet over medium high heat with the 3 turns of the pan of extra-virgin olive oil, about 3 tablespoons. Season chicken liberally with half of the thyme, salt and pepper and add to the hot skillet. Cook the chicken for 5 to 6 minutes on each side. Remove the chicken from the pan to a plate and cover with foil to keep warm.
  • In the bottom of a medium sauce pot, heat and toast pine nuts over moderate heat and remove. Add 2 cups stock and 1 tablespoon butter to the pot and bring to a boil.
  • Return the chicken skillet to the burner over medium-high heat, add 1 turn of the pan of extra-virgin olive oil, add the onion, celery, crushed red pepper flakes, nutmeg, salt and pepper, cook for 3 to 4 or until the celery and onions are tender. Add the white wine, and cook until the pan is almost dry, 1 minute. Add 2 cups chicken stock, dried cherries and continue to cook for about 5 to 6 minutes or until there is only about 1/2 cup of liquid left in the pan. Turn the heat off the under the pan. Add the remaining 3 tablespoons cold butter in small pieces and whisk until it has completely melted.
  • In a medium saucepan bring the remaining 1 cup chicken stock to a boil, add couscous, allspice, cinnamon and a little salt. Cover pot and remove from heat. Let stand 5 minutes. Drizzle honey over the couscous and add the pine nuts, scallions and parsley. Toss and fluff with a fork to combine.
  • Serve the chicken whole or sliced with cherry sauce poured over it and couscous alongside. Dark seared greens or simple salad complete the meal.

CHERRY BBQ CHICKEN DRUMSTICKS



Cherry BBQ Chicken Drumsticks image

Provided by Patrick and Gina Neely : Food Network

Time 2h25m

Yield 6 to 8 servings

Number Of Ingredients 15

3 teaspoons ancho chile powder
1 teaspoon smoked paprika
Kosher salt and freshly ground black pepper
12 chicken drumsticks (about 3 1/4 pounds)
2 tablespoons canola oil
1/2 Vidalia onion, finely chopped
2 cloves garlic, chopped
2 tablespoons tomato paste
Juice of 2 oranges
Juice of 1/2 lemon
1 cup ketchup
1 (16-ounce) bag frozen pitted cherries, thawed
1/2 cup water
Olive oil, for greasing grates
Fresh cherries, for serving

Steps:

  • In a small bowl, whisk together 2 teaspoons chile powder, smoked paprika, 1 1/2 teaspoons salt, and 1/2 teaspoon black pepper. Season the chicken drumsticks and carefully loosen the skin to season the meat. Cover with plastic wrap and let marinate for at least 1 hour or overnight.
  • Meanwhile, add oil to a medium saucepan over medium heat. Once hot, add onion, and garlic, and saute until onion is soft and translucent. Add the remaining 1 teaspoon ancho chile powder, and tomato paste and toast for 1 minute. Add orange juice, lemon juice, ketchup, cherries, water, salt, and pepper. Reduce heat to low and simmer for 30 minutes. Puree with a hand blender until smooth. Reserve 1 cup sauce for grilling and hold the rest for serving.
  • Preheat a grill to medium heat. Oil the grill grate with olive oil to keep the chicken from sticking.
  • Grill chicken, turning frequently, until cooked through and skin is crisp, about 25 minutes. Brush with reserved barbecue sauce and grill 5 minutes more.
  • Serve the chicken with fresh cherries and a side of sauce.

CHERRY BOMB CHICKEN



Cherry Bomb Chicken image

Thanks to the magic of brining, this really will almost guarantee a juicy, tasty piece of chicken.

Provided by Chef John

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 5h40m

Yield 6

Number Of Ingredients 14

1 quart cold water
⅓ cup kosher salt
½ cup white sugar
1 (4 pound) whole chicken, cut into 4 pieces
1 pint cherry tomatoes
3 habanero peppers, seeded
4 cloves garlic
½ teaspoon ground allspice
½ teaspoon dried thyme
¼ teaspoon ground cumin
¼ teaspoon ground black pepper
¼ teaspoon cayenne pepper
1 tablespoon vegetable oil
2 tablespoons prepared Thai sweet chili sauce

Steps:

  • Combine water, kosher salt, and sugar in a saucepan over low heat; cook until sugar and salt dissolve, 4 to 5 minutes. Set aside to cool to room temperature.
  • Score the skin side of each piece of chicken 2 to 3 times, about 1/8 inch deep. Place chicken pieces in a large bowl or lidded container.
  • Puree cherry tomatoes, habanero peppers, garlic, and allspice with the salt and sugar mixture in a blender until smooth.
  • Pour tomato brine over chicken pieces, making sure all pieces are covered. Refrigerate 4 to 6 hours.
  • Remove chicken pieces and transfer to a plate or baking sheet lined with paper towels. Pat chicken pieces dry with more paper towels.
  • Preheat an outdoor grill for high heat and lightly oil the grate.
  • Combine thyme, cumin, black pepper, cayenne pepper, and oil in a small bowl.
  • Brush each chicken piece with thyme and oil mixture.
  • Cook chicken, skin side down, on the preheated grill for 1 to 2 minutes. Turn each piece and move to indirect heat. Cook until well-browned and meat is no longer pink in the center, 30 to 35 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
  • Brush each piece with Thai sweet chile sauce. Transfer to a plate and allow chicken to rest for 10 minutes before serving.

Nutrition Facts : Calories 490 calories, Carbohydrate 22.6 g, Cholesterol 129.3 mg, Fat 25.3 g, Fiber 1.3 g, Protein 41.5 g, SaturatedFat 6.8 g, Sodium 5251.8 mg, Sugar 18.5 g

CHERRY CHICKEN



Cherry Chicken image

A sweet and tart cherry chicken summer dish that's built in a single pan, making for minimal cleanup! Tender, juicy chicken thighs with crispy skin are topped with a sweet-sour fresh cherry sauce.

Provided by Daniela Gerson

Categories     Dinner     Lunch

Number Of Ingredients 10

6 chicken thighs (possible to use breasts too)
1 tablespoon kosher salt
1/4 cup balsamic vinegar
2 tablespoons honey
1/2 cup olive oil
1 cup minced shallots (about 2 large or 4 medium)
handful fresh rosemary springs
2 cups cherries (any kind, pitter)
kosher salt (to taste)
black pepper (to taste)

Steps:

  • Pat the chicken thighs (or breasts) dry with a paper towel and season with kosher salt. Let it sit out while you prep the rest of the ingredients.
  • Whisk together the balsamic, honey, olive oil, shallots, salt and pepper. Place the chicken in a re-sealable plastic bag and pour in the marinade. Seal the bag and make sure all the chicken is coated. Let sit at least 30 min and up to overnight in the fridge. Take out of the fridge 30 minutes before placing in hot oven.
  • Meanwhile, pit the cherries and set aside.
  • To cook chicken: about 30 min before, take it out of the fridge so chicken can come to room temperature. Preheat oven to 400 degrees F. Place chicken thighs (or breasts) skin side up in a shallow roasting dish or cast iron skillet. Nestle the rosemary springs in between the chicken pieces of top with the pitted cherries, moving them around so they fall in between the chicken pieces leaving as much as the skin exposes as possible. The pour the marinade over the chicken. The marinade should generously cover the bottom of the pan.
  • Slide the pan into the oven and rotate every 10-12 minutes.
  • Cooking times; for breasts: cook 20 minutes; for thighs: cook 45minutes. If using both remove the breasts while the dark meat continues cooking.
  • When the dark meat is tender at the bone and cooked through, return breasts to the pan and increase oven to 450 F. Let the sauce reduce and the chicken skin get dark and crispy, about 12 minutes. Move the cherries around again in needed to expose more chicken skin. Brush the chicken with the marinade from the pan every 3-4 minutes to glaze them.
  • Serve warm, with crunchy sea salt and freshly grinded black pepper.

CHICKEN BREASTS WITH CHERRY SAUCE



Chicken Breasts with Cherry Sauce image

I look forward to having fresh Bing cherries every summer, and I freeze some so I can serve this simple, tasty dish all year-round.

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6 servings (2 cups sauce).

Number Of Ingredients 13

1/3 cup all-purpose flour
1 teaspoon salt
6 boneless skinless chicken breast halves (6 ounces each)
1/4 cup butter, cubed
3/4 cup sugar
3/4 cup orange juice
1/4 cup chopped onion
1 teaspoon grated orange zest
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1-1/2 cups pitted fresh or frozen dark sweet cherries, thawed
2 teaspoons cornstarch
1 tablespoon water

Steps:

  • In a large resealable plastic bag, combine flour and salt. Add chicken, one piece at a time, and shake to coat. In a large skillet over medium heat, brown chicken in butter on both sides. Remove from the heat., In a large saucepan, combine the sugar, orange juice, onion, orange zest, ginger and cinnamon. Bring to a boil; cook for 5 minutes or until slightly reduced and sugar is dissolved, stirring occasionally. Remove from the heat; stir in cherries., Pour sauce over chicken. Cover and cook over low heat for 30-35 minutes or until a thermometer reads 170°., Remove chicken to a serving platter; keep warm. Combine cornstarch and water until smooth; stir into the sauce. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with chicken.

Nutrition Facts : Calories 266 calories, Fat 9g fat (5g saturated fat), Cholesterol 36mg cholesterol, Sodium 485mg sodium, Carbohydrate 41g carbohydrate (33g sugars, Fiber 1g fiber), Protein 7g protein.

BLACK BING CHERRY CHICKEN



Black Bing Cherry Chicken image

My Aunt said her neighbor's son used to come off the school bus and see his mother and yell "Are we having cherry chicken tonight?" I think it's a kid pleaser! Time includes marinating.

Provided by Oolala

Categories     Chicken Breast

Time 3h5m

Yield 4-6 serving(s)

Number Of Ingredients 5

6 chicken breasts, split
3/4 cup Italian dressing
1/2 cup red currant jelly
1/2 cup frozen orange juice, from concentrate, undiluted
1 (1 lb) can bing cherry, black and pitted, drained

Steps:

  • Marinate chicken in Italian dressing 2-4 hours and drain, reserving the marinade.
  • Place chicken in a shallow baking pan, skin side up and bake for 1 hour and 15 minutes at 350 degrees, basting occasionally early on, until brown.
  • Melt the jelly in a saucepan over low heat and blend in the orange juice concentrate and cherries. Pour the sauce over the chicken in the baking dish and bake for another 15 minutes.
  • Serve over brown rice.

Nutrition Facts : Calories 756.7, Fat 33, SaturatedFat 7.8, Cholesterol 139.2, Sodium 599.2, Carbohydrate 69.4, Fiber 3.6, Sugar 56, Protein 47.9

CUPBOARD CHERRY CHICKEN



Cupboard Cherry Chicken image

The trusty Lipton onion soup packet, cranberry sauce, Catalina dressing and then chicken and cherries. Goes well with white or wild rice.

Provided by Oolala

Categories     Chicken Breast

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 5

1 (1 1/4 ounce) package Lipton Onion Soup Mix
1 (16 ounce) can whole berry cranberry sauce
4 ounces Catalina dressing
4 -5 chicken breasts
1 (10 ounce) can dark sweet cherries, drained

Steps:

  • Mix top 3 ingredients together.
  • Place some of the mixture in the bottom of a large Pyrex dish. Place chicken breasts on top of mixture and cover with remaining mixture. Cover with aluminum foil and bake at 350 degrees for about 1 hour.
  • Meanwhile, just before chicken is done, heat cherries and drain.
  • When done, serve chicken and sauce with cherries.

Nutrition Facts : Calories 611.2, Fat 26.8, SaturatedFat 5.5, Cholesterol 93.2, Sodium 1079.3, Carbohydrate 62.6, Fiber 2.8, Sugar 56.9, Protein 31.9

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From awayfromthebox.com


CHERRY CHICKEN – RICKY'S DINNER RECIPES
Instructions. Cut ½ a pound of chicken breast into tenders. Melt butter or margarine in a skillet on medium heat. Add chicken to skillet and fry on medium heat until it is cooked through. When cooked, add a few tablespoons of cherry juice. Remove from heat. Add …
From rickysrecipes.com


STORE CUPBOARD CHICKEN | DONAL SKEHAN | EAT LIVE GO
Method. Put the potatoes in a pan of cold salted water. Bring to the boil and simmer for 12-15 minutes until just tender. Meanwhile, heat the oil in a sauté pan over a medium high heat. Season the chicken with salt and pepper. Fry the chicken with the bacon over for 3–4 minutes on each side until just cooked through and the bacon crisping up.
From donalskehan.com


CHERRY CHICKEN RECIPES | RECIPEBRIDGE RECIPE SEARCH
529 Cherry Chicken Recipes From 68 Recipe Websites. View: tile; list; Cherry Chicken Salad. Find and rate low calorie, healthy recipes at SparkRecipes. Plus use our fr ... View Recipe. Login to Save. Cherry Chicken. Cherry Chicken. View Recipe. Login to Save. Almond And Cherry Chicken Salad. Find and rate low calorie, healthy recipes at SparkRecipes. Plus use our fr ...
From recipebridge.com


14 STORE CUPBOARD MEALS | FEATURES | JAMIE OLIVER
2020-03-13 Red lentil, sweet potato & coconut soup. This subtly spiced soup teams coconut milk with sweet potatoes and lovely red lentils, which are a great way to get extra protein into your diet. A winning store cupboard recipe.
From jamieoliver.com


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