With cherries reaching the peak of flavor, why not consider adding a few cherry inspired entrees into your family’s seasonal menus.
What follows are recipes for “Cherry Chicken Salad” and “Brandied Cherry Chicken.”
Cherry Chicken Salad
To make four servings of “Cherry Chicken Salad” you will need to gather together the following ingredients;
• 1 cup fresh cherries, with pits removed
• ½ cup chopped nuts
• 4 sprigs watercress
• 3 cups cooked chicken, diced
• ¼ cup scallions
• 1 cup mayonnaise
• 2 teaspoons curry powder
Begin making the “Cherry Chicken Salad” by placing the chicken, cherries and scallions into a large mixing bowl. Mix the ingredients together and then set the bowl aside while you work on the dressing.
In a small mixing bowl combine the mayonnaise and curry powder. Scrape the mayonnaise mixture into the large mixing bowl.
Next, toss the chicken, cherries and scallions into the mayonnaise mixture until the ingredients are well coated.
Then remove the leaves and stems from the watercress sprigs. Place the prepared watercress into the bottom of a salad serving dish.
Proceed by spooning the chicken and cherry mixture over the watercress and sprinkling the top of the salad with the chopped nuts right before serving.
Brandied Cherry Chicken
To make four servings of “Brandied Cherry Chicken” you will need to gather together the following ingredients;
• 1 ½ tablespoons cornstarch
• 8 ounces Bing cherries, canned in juice
• ¼ cup port wine
• ¼ cup brandy
• ¾ cup hot water
• ½ teaspoon salt
• 1/8 teaspoon black pepper
• 1 tablespoon vegetable oil
• 3 pounds chicken, quartered
• 1 large onion, sliced thin
Begin making the “Brandied Cherry Chicken by draining the cherries and reserving ¼ cup of the cherry juice for later use.
Place the cherries into a bowl and cover them with the port wine and the ¼ cup reserved cherry juice. Cover the bowl with a lid or plastic wrap and place it in the refrigerator for a minimum of two hours.
Meanwhile, remove the excess fat from the chicken. Heat the tablespoon of oil into a heavy skillet and add the skinned chicken, browning it on all sides.
Once the chicken is browned, remove it from the heat and pour the brandy over the chicken.
Carefully ignite the brandy and allow the flame to extinguish on its own.
After the alcohol has burned off, add the water, onion, pepper and salt to the skillet and return it to the heat.
Allow the chicken to simmer until the juices run clear and the meat is tender.
Remove the chicken from the pan and transfer it to a serving platter.
Then take the pan drippings and strain off as much fat as possible. Drain the cherries from the drippings and set them aside.
Stirring constantly, add the cornstarch to the pan drippings. Next, add the chicken juices and continue stirring until the sauce thickens.
Once the sauce has thickened, add the cherries back in and let them simmer in the sauce until heated through.
Finally, place the chicken onto a serving platter and pour the brandied cherry sauce over it right before serving.