Chicken Montmorency Recipe
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Ingredients: |
Ingredients: about 2-3 lbs chicken pieces (I like thighs ~ excess skin trimmed) (boneless pieces can also be used)
salt and pepper to taste.............................1/2 tsp. ground ginger
1 (15 ounce) can pitted dark cherries packed in water (or syrup ~ drained & washed)
reserved cherry juice (if in water) and/or water w/ cherry jello powder dissolved to equal 1 cup
(NOTE: If you can't find dark cherries, you can use Queen Anne but NOT maraschino)
1/4 cup monkfruit....................................1 TB cornstarch
1 small orange - with peel, quartered and thinly sliced (I use a Halo or Cutie)
(or you could add a small can of drained mandarin oranges)
optional but recommended: 1-2 tsp. cherry jello powder
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Directions: |
Directions:
If you can only find dark cherries in heavy syrup, I drain them ~ then fill the can with water & drain a few times. Reserve cherry juice (if not in syrup) ~ or enough of the water you've rinsed the cherries with to equal 1 cup of liquid ~ then whisk in about 1-2 tsp. cherry jello ~ plus the cornstarch ~ & set aside.
Cook chicken, well seasoned, in an airfryer until crispy and cook for about 25 minutes or until meat is tender and juices run clear.
Remove the chicken from the pan. Whisk in the cherry juice (with jello & cornstarch whisked in) plus the sugar ~ then stir in the cherries. Add the orange slices, cherries and chicken into the liquid in pan. Return to medium heat and bring to a boil. Lower the heat to medium simmer and cook until the sauce is thickened and chicken is cooked through (about 15-20 minutes). I whisk/stir occasionally, spooning some of the sauce over the chicken pieces each time.
Serves about 4. I serve this with white rice (which I've added some ground ginger to the water when I've cooked it) and a green vegetable or salad.
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