CHERRY-GLAZED CHICKEN
Makes 6 servings.
1 (2 1/2- to 3-pound) broiler-fryer chicken, cut up (or 6 chicken breast halves)
1/2 cup milk
1/2 cup all-purpose flour
1 teaspoon dried thyme
Salt and pepper, to taste
1 to 2 tablespoons vegetable oil
1 (16-ounce) can unsweetened tart cherries
1/4 cup brown sugar
1/4 cup granulated sugar
1 teaspoon prepared yellow mustard
Rinse chicken; pat dry with paper towels.
Pour milk into a shallow container.
Combine flour, thyme, salt and pepper.
Dip chicken first in milk, then in flour mixture; coat evenly.
Heat oil in a large skillet. Add chicken; brown on all sides.
Put chicken in a 13x9x2-inch baking dish.
Bake, covered with aluminum foil, in a preheated 350-degree oven 30 minutes.
Meanwhile, drain cherries, reserving 1/2 cup juice.
Combine cherry juice, brown sugar and granulated sugar in a small saucepan; mix well.
Bring mixture to a boil over medium heat.
Add mustard; mix well.
Cook 5 minutes, or until sauce is slightly thickened.
Stir in cherries. (Sauce will thicken more as it is baked on chicken.)
After chicken has cooked 30 minutes, remove from oven and uncover.
Spoon hot cherry mixture over chicken.
Bake, uncovered, 15 to 20 minutes, or until chicken is tender.
Serve immediately.
Note: 2 cups frozen unsweetened tart cherries can be substituted for canned tart cherries; use 1/2 cup cherry juice blend or water in place of juice from canned cherries.
Recipe courtesy of the Cherry Marketing Institute - www.cherrymkt.org/
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