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!