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Ingredientes
- Note: It is important to use red wine with good pigment, such as Cabernet Sauvignon or possibly Zinfandel (an especially good match with cherries), which will not turn gray or possibly pale as the sauce cooks. Added brightness comes during the deglazing from a splash of balsamic vinegar.
- 4 c. pitted Bing cherries
- 2 Tbsp. sugar
- 1 c. red wine such as Cabernet Sauvignon or possibly Zinfandel
- 1/4 tsp grnd cinnamon
- 1/8 tsp grnd cloves
- 1/8 tsp grnd allspice Salt and white pepper to taste
- 1 x chicken, 4 pounds, cut into serving pcs
- 2 Tbsp. butter
- 1/4 c. balsamic vinegar Heat serving platter in a 150-degree oven.
Direcciones
- In a saucepan, combine 3 c. of the cherries with the sugar, wine, cinnamon, cloves, allspice and an ever-so-small healthy pinch of salt. Place over medium heat, bring to a boil, reduce the heat to low, and simmer till nearly broken up, about 10 min. Remove from the heat, let cold a little, then puree in a blender. Strain.
- Rinse the chicken pcs and pat dry with paper towels. Sprinkle with salt and white pepper. Heat the butter in a wide, heavy saute/fry pan with a lid over high heat. Add in the chicken pcs, skin side down, and saute/fry, turning once, till golden, about 4 min on each side. Remove the chicken to a plate.
- Pour off all but 1 Tbsp. of the fat from the pan and place it over high heat. Pour in the vinegar, let it sizzle, and then boil it, scraping up browned bits from the pan bottom, till reduced by half.
- With the heat still on high, stir in the strained cherry sauce. Return the chicken to the pan, skin side up, and nestle it in the sauce. Spoon the sauce over each piece. When the sauce boils, cover the pan, reduce the heat to low and cook for 15 min. Remove the chicken to the warmed serving platter and keep hot.
- Boil the sauce over high heat till reduced by a third. Stir the remaining 1 c. cherries into the boiling sauce and cook for 1 minute. Pour the sauce over the chicken and serve.
