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Cherry Chicken
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in just 45 minutes from start to table. The sweet and tart cherry sauce transforms simple chicken pieces into something that feels fancy enough for guests, yet it's straightforward enough for busy weeknights. Dark cherries are packed with antioxidants that support heart health, and I love how the bright orange zest and toasted almonds add layers of flavor and texture. Best of all, you probably have most of these ingredients on hand already, making this an economical choice that doesn't sacrifice taste or nutrition.
Ella x
Ingredients
- 33 tablespoons vegetable oil
- 11 (4 pound) whole chicken, cut into 8 pieces, salt and pepper to taste
- ½ cup all-purpose flour for dusting½ cup all-purpose flour for dusting
- 11 (15 ounce) can pitted dark cherries packed in water
- ½ cup white sugar½ cup white sugar
- 11 tablespoon cornstarch
- 11 orange - with peel, quartered and thinly sliced
- ½ cup slivered almonds, toasted½ cup slivered almonds, toasted
Detail level
Instructions
- 1
Heat oil in a large skillet over medium-high heat. Season chicken with salt and pepper, then coat with flour. Fry in hot oil until browned, turning as needed. Reduce heat to medium, cover, and cook until meat is tender and juices run clear, about 25 minutes.
- 2
Remove chicken from the skillet; pour off all but 1/4 cup drippings. Return the skillet to medium heat and stir in cherries, reserving some cherry liquid for later. Stir in sugar and bring to a boil. Dissolve cornstarch in reserved cherry liquid, then stir into the skillet. Cook, stirring gently, until thickened.
- 3
Add orange slices and almonds to the skillet, then return chicken pieces to the skillet. Spoon sauce over chicken to coat; simmer over low heat for 5 to 10 minutes before serving.
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