Recipe: Braised Chicken in a Black Cherry Sauce
We saw such a great deal on organic cherries this week (the best prices we have been able to get in years!) that we wanted to celebrate with a dinner recipe with cherries. Bon Appétit!
3 1/2 pounds chicken (mixed pieces O.K.)
1/2 cup flour (Looking for an interesting flour? Try a Paleo Cassava flour!)
1 tsp salt
1/2 tsp pepper
1 tsp paprika
2 Tbs butter
1 Tbs olive oil
3 cloves garlic, minced
1 small onion, sliced
1 cup Black Cherry juice (Check out Lakewood's Black Cherry Juice)
16 oz pitted cherries (Organic cherries available in our produce department while quantities last!)
1/2 tsp allspice
1 Tbs lemon juice
3 green onions, thinly sliced
3 cups cooked rice (Reduce waste and fill up your jar with our bulk basmati rice.)
In a shallow dish mix the flour, salt, pepper and paprika. Coat the chicken with the mixture. In a large skillet over medium high heat, melt the butter in the olive oil. Add the chicken without crowding and brown on both sides.
Remove the chicken and pour off all but 2 tablespoons excess fat. Saute the onion and garlic in the pan drippings for 2 minutes. Add the Black Cherry juice and bring to a boil, stirring up the brown bits from the skillet. Return the chicken to the pan and add the cherry syrup, allspice, and lemon juice. Cover and simmer until the chicken is tender, about 35 minutes, turning occasionally.
Add the cherries and sliced green onions and heat for an additional 2 minutes. Serve with the cooked rice and garnish with lemon slices and additional sliced green onions.