Tart Cherry Glazed Chicken
Total Time: 60 minutes
Prep: 10 minutes
Cook: 45 to 50 minutes
Yield: 6 servings
- 1 450g can of Montmorency tart cherries, unsweetened
- 1 chicken, cut up
- 65 ml milk
- 60 g all-purpose flour
- 1 teaspoon dried thyme
- Salt and pepper, to taste (used 1/4 teaspoon salt, 1/8 teaspoon pepper)
- 1 to 2 tablespoons vegetable oil
- 30g brown sugar
- 30g granulated sugar
- 1 teaspoon English 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 large baking dish. Bake covered with aluminium foil, in a preheated 180 degree C oven for 30 minutes.
Meanwhile, drain Montmorency tart cherries, reserving around 60 g of Montmorency tart cherry juice. Combine Montmorency tart 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 Montmorency tart cherries.
After chicken has cooked 30 minutes, remove from oven and uncover. Spoon hot tart cherry mixture over chicken.
Bake, uncovered, 15 to 20 minutes, or until chicken is tender. Serve immediately.
Serve with Rice or Sweet Potato chips!