Chicken with Very Cherry Sherry Sauce

Chicken with Cherry Sherry Sauce

I had some beautiful sweet cherries and wanted to use them in my dinner somehow. Been on a fruit with dinner kick lately, as you might have noticed. I decided to make a sauce for some chicken. It came out great. I added some horseradish to spice it up a bit and a generous splash of sherry. Here is the recipe.

Chicken with Very Cherry Sherry  Sauce 

6-8 chicken thighs

salt and pepper

Cherry sauce, recipe follows

Place chicken in a roasting pan and season with salt and pepper. Roast in a 400 degree oven for 45-60 minutes or until juices run clear. While chicken is cooking make the cherry sauce in a large skillet. When the chicken is cooked place it in the skillet with the cherry sauce and cook, turning often until chicken has had a chance to absorb flavor from the sauce, about 5-10 minutes. Serve chicken with sauce spooned over it. Serves 3-4.

Very Cherry Sherry Sauce

oil

1 medium onion, sliced thin

2 cloves garlic, sliced

3-4 c. pitted sweet cherries

1/2 c. chicken stock

1/2 c. sherry- don’t use cooking sherry

2 t. prepared horseradish

1 t. thyme

salt and pepper to taste

hot sauce to taste

fresh chopped parsley

Heat oil in skillet and saute onion until golden. Add garlic and cook 1 minute more. Add cherries and cook over high heat, stirring often for several minutes. Add stock, sherry and horseradish and cook at a simmer for 10-15  minutes more. As sauce cooks it will thicken. Adjust seasonings and add herbs and simmer a few more minutes. Reheat just before adding chicken.