"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Cherry Chicken Recipe

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This recipe for Cherry Chicken, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Catherine Seng
Added: Monday, December 18, 2006


4 tablespoons extra-virgin olive oil, divided
4 boneless, skinless chicken breasts, 6 ounces each
2 tablespoons chopped thyme leaves, about 6 sprigs
Salt and pepper
1/4 cup pignoli (pine nuts) a couple of handfuls
3 cups chicken stock, divided
4 tablespoons cold butter, divided
1 medium red onion, finely chopped
3 ribs celery, finely chopped
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon freshly grated nutmeg, eyeball it
1 cup dry white wine, 1/4 of a bottle
1 cup dried cherries, a couple of handfuls
2 cups plain couscous
1/2 teaspoon ground allspice, eyeball it
1/4 teaspoon ground cinnamon, eyeball it
1/4 cup honey, eyeball a healthy drizzling
2 scallions, finely chopped
Generous handful flat-leaf parsley, finely chopped

Preheat a large nonstick skillet add 3 Tbl extra-virgin olive oil saute Season chicken with half of the thyme, salt and pepper. Remove the chicken from the pan,keep warm. 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 to skillet add olive oil, 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 wine, cook down~ 1 minute. Add 1 c boiling stock, and dried cherries and continue to cook 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 saucepan bring the remaining 1 cup chicken stock to a boil, add couscous, allspice, cinnamon and a little salt. Cover and remove from heat. Let stand 5 minutes. Drizzle honey over the couscous and add the pine nuts, scallions and parsley.
Serve the chicken whole or sliced with cherry sauce poured over it and couscous alongside.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
40-60 minutes




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