Monday, July 11, 2011

Chicken w/Chipotle and Sour Cherry sauce

About three to four years ago, Dave and I planted two cherry trees in our yard. It was in response to a nasty storm that knocked down an absolutely beautiful tree of ours that was in the front yard. Well last year they both started producing cherries, albeit sour cherries, but cherries non the less!! Last year, I made cherry preserves, rhubarb cherry preserves, and a few cherry turnovers. This year so far, I have made a batch of cherry preserves, and I thought I would actually try to make up a few recipes with these luscious little morsels. Our lawn services is getting ready to come spray them for little pests, so I had to hurry up and harvest some this evening. I made up this recipe and I hope you all enjoy!

3 chicken breasts, no bones or skin
2 cups cherries, pitted and coarsely chopped
1 cup homemade chipotles in adobe sauce (find the recipe on my blog, link is here)
1/2 cup brandy
3 tbsp sugar
1/2 cup chicken stock
7 twigs, fresh thyme

In a large skillet, heat about 2 tbsp extra virgin olive oil. Sear the three chicken breasts on all sides, until golden brown, but not cooked all the way through. Remove from the pan. Deglaze the pan with the 1/2 cup of brandy and scrape up all of the bits of chicken from the bottom. Add the chopped cherries and saute for about 5 minutes. Add the sugar and stir until the sugar has completely melted, making sure it does not stick to the bottom of the pan. Bring it up to a low boil and add the 1/2 cup of chicken stock and the fresh thyme. Turn down to a simmer and add the chicken back in. Cover and let simmer for about 20 - 25 minutes or until the chicken has cooked all the way through. Make sure to periodically turn the chicken and stir the sauce, taking care that the sauce does not stick to the bottom of the pan. If you want more sauce, add a bit more chicken stock. The sauce will thicken as you cook, so you may feel the need to thin it out with additional stock. We served with rice and brussel sprouts. It was excellent!

No comments: