This was REALLY good. No I mean REALLY REALLY good.
1 Whole chicken cut into pieces
1 cup flour
1 1/2 tbls salt
1 tbls ground black pepper
1 tbls papkria
2 tps garlic powder
2 tps ground sage
3 Tbls butter
1 medium onion chopped
2 tsp dried thyme
6 cloves of garlic minced
1/2 cup apple-cherry juice
1 tbls red wine vinegar
1/4 cup cream
8 oz grated Mozzarella cheese
Place the flour and other breading ingredients in a plastic bag and mix. Put chicken in and shake to coat well. Heat 12 inch skillet over med-high add butter. Once butter stops foaming shake excess flour off chicken pieces and add to pan cook 5 minutes per side or until browned. Remove chicken and add onions and garlic cook until soft. Add juice, thyme, and vinegar and return chicken to pan. Cover and simmer one hour. At the end of the hour remove chicken and add cream Heat until sauce thickens enough that it will coat the back of a spoon.
Cook a wide pasta (we did fresh made fettuccine), drain to a platter add mozzarella cheese, pour sauce over top and put the chicken on.
4 responses to “Cherry Chicken”
that does look really good.. I might add that to my make it for dinner menu! I’ll let you know if I manage to NOT screw it up!
It does sound good. I’ve decided that you are a cheese person though. I never realized this about you. There’s no accounting for taste. Just kidding! Must be cherry chicken season – I just tried a new recipe that uses chicken and dried cherries and curry powder; good stuff.
I am an unashamed/unrepentant cheese person. I was trying to come up with something witty about blue gorgons, but I got nothing.
Well, they’ve definitely got you under their spell.