Chicken With Sage And Cherries Recipes

CHERRY ROAST CHICKEN WITH SAGE STUFFING AND CHERRY SAUCE

Steps:

• Heat oil in a frying pan over medium heat. Add onion, celery and garlic. Cook, stirring, for 3 minutes, until soft. Add bacon and cook, stirring, for 2 minutes. Cool slightly. Add breadcrumbs and sage. Season with salt and pepper. Mix to combine the stuffing
• Preheat oven to 200°C/180°C fan forced. Fill chicken cavity with stuffing and secure with toothpicks. Tie drumsticks together with kitchen string. Rub 2 tablespoons of the jam over the skin. Place chicken in a large baking dish. Drizzle with oil and cover loosely with foil. Roast in oven for 1 hour and 30 minutes. Remove foil and brush with remaining jam. Bake for a further 30 minutes or until golden brown and cooked through (juices run clear when tested with a skewer). Transfer chicken to a heatproof plate to rest for 5 minutes
• While chicken is resting, strain cooking juices into a small saucepan over medium-high heat. Add canned cherries and ¼ cup water and bring to the boil. Reduce heat to medium and simmer for 5 minutes or until reduced slightly
• Serve chicken with stuffing and sauce

TANGY CHERRY CHICKEN

Steps:

• Preheat a large nonstick skillet over medium-high heat with the 3 turns of the pan of extra-virgin olive oil, about 3 tablespoons. Season chicken liberally with half of the thyme, salt and pepper and add to the hot skillet. Cook the chicken for 5 to 6 minutes on each side. Remove the chicken from the pan to a plate and cover with foil to keep warm.
• In the bottom of a medium sauce pot, heat and toast pine nuts over moderate heat and remove. Add 2 cups stock and 1 tablespoon butter to the pot and bring to a boil.
• Return the chicken skillet to the burner over medium-high heat, add 1 turn of the pan of extra-virgin olive oil, add the onion, celery, crushed red pepper flakes, nutmeg, salt and pepper, cook for 3 to 4 minutes or until the celery and onions are tender. Add the white wine, and cook until the pan is almost dry, 1 minute. Add the 2 cups boiling chicken stock, and dried cherries and continue to cook for about 5 to 6 minutes or until there is only about 1/2 cup of liquid left in the pan. Turn the heat off the under the pan. Add the remaining 3 tablespoons cold butter in small pieces and whisk until it has completely melted.
• In a medium saucepan bring the remaining 1 cup chicken stock to a boil, add couscous, allspice, cinnamon and a little salt. Cover pot and remove from heat. Let stand 5 minutes. Drizzle honey over the couscous and add the pine nuts, scallions and parsley. Toss and fluff with a fork to combine.
• Serve the chicken whole or sliced with cherry sauce poured over it and couscous alongside. Dark seared greens or simple salad complete the meal.

LEMON-SAGE CHICKEN

Steps:

• Flatten chicken to 1/2-in. thickness. In a shallow bowl, combine the eggs, cheese and seasonings. Place flour in another shallow bowl. Coat chicken with flour, then dip in egg mixture., In a large skillet, brown chicken in oil in batches. Transfer to a greased 15x10x1-in. baking pan. Bake, uncovered, at 375° for 15-20 minutes or until a thermometer reads 170°., In the drippings, saute shallot until tender. Add garlic; cook 1 minute longer. Add the wine, lemon juice, herbs and lemon zest; cook over medium heat until liquid is reduced by half. Add cream; cook until thickened, stirring occasionally. Stir in butter until melted. Serve sauce with chicken.

CHICKEN WITH CHERRY SAUCE

Steps:

• Set aside 3/4 cup cherries. In a blender, combine orange juice and remaining cherries; cover and process until smooth. Add the soy sauce, brown sugar, honey, lemon juice, garlic and ginger; set aside., In a large skillet over medium heat, brown chicken on all sides in butter. Place chicken skin side down in an ungreased 13-in. x 9-in. baking dish. Top with cherry sauce. , Bake, uncovered, at 350° for 20 minutes; turn chicken. Top with reserved cherries. Bake, uncovered, 25-30 minutes longer or until chicken juices run clear.

CHERRY CHICKEN

Steps:

• Heat the oil in a large skillet over medium-high heat. Season the chicken with salt and pepper, then coat with flour. Fry in the hot oil until browned, turning as needed. Reduce heat to medium, cover and cook for about 25 minutes or until meat is tender and juices run clear.
• Remove the chicken from the pan, and pour off all but 1/4 cup of the drippings. Return to medium heat and stir in the cherries, reserving some of the cherry liquid for later. Stir in sugar and bring to a boil. Dissolve the cornstarch in the reserved cherry liquid, then stir into the pan. Cook, stirring gently, until thickened.
• Add orange slices and almonds to the skillet, then return the chicken pieces to the skillet. Spoon sauce over the chicken to coat, and simmer over low heat for 5 to 10 minutes before serving.

HERB-ROASTED CHICKEN WITH LEMON AND SAGE

Steps:

• Put the chicken in a large bowl. Add the oil, lemon, and sage; toss well. Cover tightly and transfer to the refrigerator to marinate for 24 hours.
• The next day, let the chicken stand at room temperature for 30 minutes while the oven preheats to 450°F.
• Sprinkle the chicken inside and out with the seasoning. Remove the lemon slices and sage from the marinade and stuff them inside the chicken cavity. Scatter the carrots, celery, and onion, if using, over the bottom of a roasting pan. Pour just enough water into the pan to cover the bottom. Arrange the chicken, breast side up, on top of the vegetables, if desired, or place the chicken on a roasting rack over the vegetables.
• Transfer the pan to the center oven rack; roast for 20 minutes. Baste with the pan juices, and continue roasting, basting once or twice, for 25 minutes more (if the chicken is not golden brown all over at this point, continue to cook for 10 more minutes).
• Reduce the heat to 325°F. Finish roasting, without basting, until an instant-read thermometer inserted in the thickest part of the thigh reads 165°F, 20 to 25 minutes longer. Let the chicken stand for 5 minutes before carving. Serve with the pan juices and vegetables, if desired.

SAGE AND GARLIC GRILLED CHICKEN BREASTS

Steps:

• Heat closed contact grill for 5 minutes.
• Meanwhile, in small bowl, combine all ingredients except chicken breast halves; mix well. Place chicken on sheet of waxed paper. Brush or rub mixture onto all sides of chicken.
• When grill is heated, place chicken on bottom grill surface. Close grill; cook 5 to 7 minutes or until chicken is fork-tender and juices run clear.

CHICKEN WITH SAGE AND CHERRIES

Steps:

• Dredge chicken in flour, salt and pepper.
• Melt butter over medium heat add chicken, cover and cook 6 minutes.
• Turn chicken over, add garlic and shallots, cover and cook 6 minutes.
• Remove chicken and keep warm.
• Add juice, cherries, sugar and sage to pan.
• Simmer 8 minutes to thicken, serve over chicken.

CHERRY CHICKEN

Steps:

• Pat the chicken thighs (or breasts) dry with a paper towel and season with kosher salt. Let it sit out while you prep the rest of the ingredients.
• Whisk together the balsamic, honey, olive oil, shallots, salt and pepper. Place the chicken in a re-sealable plastic bag and pour in the marinade. Seal the bag and make sure all the chicken is coated. Let sit at least 30 min and up to overnight in the fridge. Take out of the fridge 30 minutes before placing in hot oven.
• Meanwhile, pit the cherries and set aside.
• To cook chicken: about 30 min before, take it out of the fridge so chicken can come to room temperature. Preheat oven to 400 degrees F. Place chicken thighs (or breasts) skin side up in a shallow roasting dish or cast iron skillet. Nestle the rosemary springs in between the chicken pieces of top with the pitted cherries, moving them around so they fall in between the chicken pieces leaving as much as the skin exposes as possible. The pour the marinade over the chicken. The marinade should generously cover the bottom of the pan.
• Slide the pan into the oven and rotate every 10-12 minutes.
• Cooking times; for breasts: cook 20 minutes; for thighs: cook 45minutes. If using both remove the breasts while the dark meat continues cooking.
• When the dark meat is tender at the bone and cooked through, return breasts to the pan and increase oven to 450 F. Let the sauce reduce and the chicken skin get dark and crispy, about 12 minutes. Move the cherries around again in needed to expose more chicken skin. Brush the chicken with the marinade from the pan every 3-4 minutes to glaze them.
• Serve warm, with crunchy sea salt and freshly grinded black pepper.

CHICKEN THIGHS WITH SOUR CHERRIES AND CUCUMBER YOGURT

Steps:

• Heat oven to 425 degrees. Combine chicken and onion on a rimmed sheet pan. Toss with 1 1/2 teaspoons salt and 1 teaspoon black pepper. Add tarragon and 1 1/2 tablespoons oil, and toss to combine. Let stand at room temperature while preparing other ingredients.
• In a small saucepan, combine vinegar, 2 tablespoons sugar, bay leaf and remaining 1 teaspoon salt over medium-high heat. Bring to a simmer, stirring frequently to dissolve sugar.
• Place sliced cucumbers in medium bowl. Add 2 tablespoons of the vinegar solution to cucumbers and toss. Set aside.
• Return pan to medium-low heat and add another tablespoon sugar. Once sugar dissolves, stir in cherries. Cook until cherries are slightly broken down, 3 to 4 minutes. Taste and add more sugar if the cherries still seem very tart. (You're not looking for them to be sweet, just balanced.)
• Spoon cherries and their juices around chicken and onions. (It's OK if some cherries are on top of chicken and onions.) Roast until chicken is cooked through and cherries and onions are lightly browned in spots, 30 to 35 minutes. Give the dish a big stir and spoon the savory pan juices all over the top of the chicken.
• While the chicken is roasting, stir yogurt and remaining 1 tablespoon oil into the bowl with the pickled cucumbers. Season with a large pinch of salt and black pepper. Refrigerate until ready to serve. Just before serving, stir well, taste and add more salt if needed.
• Top chicken and cherries with a large dollop of cucumber yogurt, more tarragon and a drizzle of olive oil, then sprinkle with flaky sea salt or more kosher salt, if you like.

CRISPY SAGE & LEMON ROAST CHICKEN

Steps:

• The night before, put the chicken in a medium roasting tin. Rub the salt generously over the skin and into the cavity, then grind over some black pepper. Push one half of a lemon into the cavity, then tie the legs together with kitchen string. Cover and chill overnight.
• Heat the oven to 200C/180C fan/gas 6. Dab a little of the excess salt from the skin using kitchen paper.
• Mix the butter with the garlic and sage. Push the herby garlic butter under the skin using your hands and rub it over the flesh, making sure it's evenly spread out. Stuff the thyme and bay leaves into the cavity, then put the remaining lemon halves in the tin around the chicken. Roast for 1 hr, then baste the chicken with the buttery juices from the tin. Roast for a further 20-30 mins, or until cooked through. Check the chicken is cooked by inserting a skewer into the thickest part of the thigh - the juices should run clear.
• Transfer the chicken to a board, cover and leave to rest for 20 mins before carving. Slice and serve on a warmed platter.

BRAISED CHICKEN WITH APPLES AND SAGE

Steps:

• Pat chicken dry and sprinkle all over with salt and pepper. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken well, starting with skin sides down and turning over once, 10 to 12 minutes total. Transfer chicken to a plate and pour off all but 1 tablespoon fat from skillet.
• Add butter, brown sugar, apples, and shallots to fat in skillet and cook over moderate heat, stirring occasionally, until apples are browned, about 5 minutes.
• Add broth, vinegar, and sage and deglaze skillet by boiling, stirring and scraping up any brown bits, 1 minute. Return chicken, skin sides up, to skillet along with any juices accumulated on plate. Reduce heat and simmer, loosely covered with foil, until chicken is cooked through and sauce is slightly reduced, 20 to 25 minutes.

CHICKEN LIVER PATE WITH SOUR CHERRIES AND SAGE TOAST

Steps:

• To make the pâté:.
• In a small, covered bowl, soak the cherries in the brandy overnight at room temperature.
• Then drain cherries, pressing out brandy, and reserve cherries and brandy separately.
• In a large sauté pan, heat the butter over medium-high heat until melted.
• Add the onions and cook, stirring often, about 3 minutes, or until translucent.
• Add the garlic and cook 30 seconds, and then add the livers.
• Sprinkle with salt, allspice and pepper.
• Cook about 2 minutes, turning livers as needed.
• Add reserved brandy and increase heat to high.
• Cook until livers are just done, and brandy/juice has cooked down until pan is almost dry, about 1½ to 2 minutes.
• Immediately remove from heat and place mixture in a food processor.
• Process until smooth, then add reserved cherries (and nuts) and pulse just enough to mix - not to chop them.
• Pack pâté in a 2-cup crock or pâté mold.
• Cover surface with plastic wrap and chill pâté at least 4 hours, can be prepared up to 3 days before serving.
• Serve with Sage Toast.
• To make Sage Toast:.
• Heat oven to 375 degrees.
• Meanwhile, heat oil and sage in a very small pan until just warmed.
• Remove from heat and let sit for 5 to 10 minutes to infuse sage flavour.
• Lay out baguette slices on a baking sheet and lightly brush slices with the oil.
• Sprinkle with salt and bake for about 10 minutes or until crisp.