Chicken with Cherry Sauce

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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
1/2 teaspoon ground ginger or 2 teaspoons minced fresh gingerroot
1 broiler/fryer chicken (3 to 4 pounds), cut up
3 tablespoons butter or margarine


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. x 2-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. Yield: 4-6 servings. 

Source:  Taste of Home
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