I really like the recipe for this dish because of the ease of preparation, affordable ingredients and an unusual berry-caramel sauce. Such a chicken can be served with pleasure to guests, or to your beloved household! The dish turns out very beautiful and fragrant, and you can cook the side dish to your liking.
So, to cook chicken with dried cherries and rosemary, we need chicken legs, although you can take only drumsticks and add wings to them.
Let's prepare the necessary ingredients. Cut the ham along the joint.
Roll chicken legs in flour, sprinkle with rosemary, salt.
Fry the legs in a pan until golden brown, then add the chopped onion and garlic, simmer until the onion is soft. Fold into a baking dish.
Add washed dried cherries, pour 200 ml of water or chicken broth.
Bake in the oven at 180 degrees for 20 minutes.
Now you know how to cook chicken with dried cherries, rosemary and garlic in the oven. You can serve it with or without garnish. I sprinkled with green onion, and you can add your favorite greens.
Delicate slices of cherries, aroma of rosemary, rich broth will not leave anyone indifferent! Treat your guests and loved ones. Bon appetit!
Chicken legs with cherries and pine nuts.
press materials.
You will need: 3 chicken legs, 2 handfuls of dried cherries, a handful of pine nuts, 1 red onion, 2 cloves of garlic, a small bunch of parsley, 4 green onions, 100-150 ml of chicken broth, 2 tbsp. spoons of olive oil, 1 tbsp. flour, ½ teaspoon coriander seeds, a pinch of freshly ground black pepper, ¼ teaspoon sea salt.
Cooking process: Grind coriander in a mortar. Cut each leg in half and place in a deep bowl. Lightly salt the chicken meat, pepper, sprinkle with coriander and flour, mix everything. Heat olive oil in a deep frying pan, put the chicken legs. Peel the onion, cut into slices and add to the pan, turn the legs over and fry the onion and chicken until golden brown. Add cherries, stir and season with salt. Chop the green onion not too finely. Peel the garlic and cut into thin slices. Add the onion and garlic to the chicken, mix and cover the pan with a lid. When the chicken is fried until caramelized, pour in the hot broth and simmer, covered, for another 20 minutes. If the liquid boils away quickly, add more broth, white wine, or just hot water. Coarsely chop the parsley. Pour the prepared chicken with the sauce in which it was stewed, and sprinkle with parsley and pine nuts.
For a long time I have been observing a craving for non-traditional combinations of products such as fruits and berries plus meat and poultry. Well, it turns out delicious - what to suffer! This time I got my hands on a recipe for chicken stew with cherries, and I took it up without hesitation. This combination, coupled with fragrant herbs, gave a wonderful result, which was approved by all households. I recommend
Ingredients:
1 chicken weighing 1.4 kg (you can take 3 breasts)
A handful of frozen or fresh cherries
1 small onion
50 ml dry white wine
100 ml chicken broth
100 g bacon (plain smoked bacon will do)
Dried marjoram, basil and rosemary - a pinch each
Cut the meat from the chicken and cut it into small pieces. Fry in vegetable oil until golden brown over medium heat.
At the same time, in another pan (dry!) fry the stripped bacon until it releases the fat. Then add thinly sliced onions to it. Fry until golden brown.
Add the onions and bacon to the chicken, sprinkle with herbs, pour white wine, let it boil a little, then add the broth and cherries, reduce the heat to a minimum and simmer under a closed lid for 10-15 minutes.
Serve with rice or pasta.
Bon appetit!
Dear our guests!
It's no secret that we all love to eat well, and one of our favorite dishes is Cherry Braised Chicken. Therefore, many people, especially our beloved women, sooner or later ask themselves:. A simple recipe has been written especially for you, which briefly and clearly explains how to cook Chicken stew with cherries at home. Here, all the recipes are written in simple, understandable words, so even the most inept cook can easily cook. For this, special recipes have been created with detailed photographs and step-by-step descriptions of the cooking steps. Following the written recipe, you can easily prepare this delicious dish and feel its beneficial properties and impeccable taste. If you, dear readers, after viewing this material, did not understand, how to cook chicken stew with cherries, then we invite you to look at our other recipes.
Friends. Today for you - a very tasty dish, but without specifying the exact amount of ingredients. I apologize - I don’t remember where I got this recipe: most likely I translated from a German or Hungarian site. Runet I checked, there is definitely no such recipe. So, cook with me - on a whim. The first time, of course, I took everything exactly, and now - by eye. Which is what I advise you...
Ingredients:
- chicken (thighs, drumsticks, wings or the whole chicken is cooked)
- carrot
- Red onion
- garlic
- cherries (fresh or frozen)
- butter
- mustard in grains
- coriander
- ground cumin
- pepper.
Cooking.
If you are cooking chicken outside of cherry season, then the berries should, of course, be thawed. Then take out the bones. But I usually don't. I like to tinker later, and the cherries in this recipe are unusually tasty.
Prepare everything you need for this recipe.
Peel the carrots and rub on a fine grater. Peel the garlic, crush with a wide knife and cut or just rub on a fine grater, who does not spare their nails Mix chopped carrots and garlic.
Fry the thighs in butter until half cooked: over low heat for 15 minutes on each side. Then cover with grated mixture. Those who care about their health - remove the skin from the meat first.
Cut the red onion into half rings and add to the pan. Put also cherries, mustard seeds, ground coriander and cumin. Salt, pepper to taste. Cover and steam for 20-30 minutes, depending on how soft you like chicken meat.
What's a meal without roasted chicken? This is our most festive bird. The recipe we have today is the most elementary, but incredibly colorful. It's all about the vegetables; we cook chicken with pumpkin, but it can be, for example, beets or carrots, it is important for us that the side dish has a sweetish taste that goes well with nuts. In general, baked vegetables are my lifesaver when you want something solemn, but not overly satisfying. To make the vegetables deafeningly delicious in the oven, you just need to follow the correct scheme: oil, salt, pepper, be sure to have something sweet - honey, syrup, and just sugar, and for balance - a little bit of vinegar, balsamic or thick wine. The combination of sour, sweet, spicy gives us the result we need. Chicken is a livable bird and very willingly absorbs spices and sauces. But such a side dish is suitable for boiled pork and fish. The final point is dried thyme with its cozy, warm aroma. And then it remains to put the chicken and vegetables in a mold, send it to the oven, shake it a couple of times so that the side dish bakes evenly, and enjoy the aromas.
And for dessert - my great love, cherry pie. My secret is nuts, which I add not only to the filling, but also to the dough. Nut flour makes the cake incredibly tender and tall. In no case do not drain the juice from the berries - let it act as an impregnation. Such a nut dough is an excellent basis for any fruit composition. Instead of cherries, you can add canned apricots, plums, or simply diced apples to the filling. Apples or pears are best combined with walnuts, plums are suitable for hazelnuts, but almonds and pistachios are the best companions for cherries. If you can't find unsalted pistachios, feel free to use salted ones. And do not try to perfectly align the layers, on the contrary, let the cherry juice spread as it pleases, because such bright red stains as on marble are beautiful!
Filo pastry with rice and mushrooms
(6 servings)
Ingredients:
- filo dough 6 sheets
- rice pendant 300 g
- dried mushrooms 2 handfuls
- onion 1/2 pc.
- vegetable broth 1 l
- dry white wine 100 ml
- butter 3 tbsp. l.
- olive oil 1 tbsp. l.
- dry oregano 1/2 tsp
- freshly ground black pepper 1 pinch
- sea salt 1/2 tsp
Cooking method:
Preheat the oven to 200°C. Mushrooms pour 400 ml of boiling water, let stand for 5 minutes, then strain through a fine sieve, and save the water. Peel the onion and chop finely. Heat olive oil in a frying pan and 1 tsp. butter and sauté the onion until translucent. Finely chop the soaked mushrooms, put in a pan with onions, mix, add a little salt and pepper, add oregano. Pour the rice to the mushrooms with onions, salt and mix, then pour in the wine, water in which the mushrooms were soaked, and 400-500 ml of hot vegetable broth. Cook without closing the lid, adding the remaining broth as the liquid boils away. When rice with mushrooms is almost ready, add 1 tsp. butter, mix and set aside. Melt the remaining butter in a small saucepan. Brush the filo sheets with melted butter, fold in half and brush again with butter, then fold in half again and brush with butter. Put the mushroom filling in the center of each sheet, grease the edges with oil and fasten, so that you get pouches. Brush the sides and top of the pies with butter. Line a baking sheet with baking paper, lay out the pies and bake them in a preheated oven for 15 minutes.
Chicken with pumpkin, onions and walnuts
(6 servings)
Ingredients:
- chicken legs 10 pcs.
- pumpkin 400-500 g
- red onions 3 pcs.
- walnuts 2 handfuls
- olive oil 4 tbsp. l.
- balsamic vinegar 1 tbsp. l.
- agave syrup 1 tsp
- dry thyme 1 bunch
- freshly ground black pepper 1/2 tsp.
- sea salt 2/3 tsp
Cooking method:
Preheat the oven to 200°C. Lightly break the walnuts with your hands and pour evenly into the bottom of a heat-resistant form. Peel the pumpkin, cut into small pieces and put in a mold on the nuts. Peel the onion, cut into large slices and send to the pumpkin. Sprinkle the vegetables with part of the thyme leaves, salt and pepper, drizzle with 2 tbsp. l. olive oil. Salt and pepper the chicken legs, sprinkle with the remaining thyme, drizzle lightly with olive oil and toss to combine. Arrange the chicken legs on top of the vegetables, drizzle with the remaining olive oil and balsamic vinegar, season with salt and pepper and drizzle with agave syrup. Send the form to the preheated oven, after 20 minutes mix the vegetables with the chicken so that the nuts remain at the bottom, and bake until tender.
Nut tart with cherries
(8 servings)
Ingredients:
- almonds 180 g
- unsalted pistachios 90 g
- flour 50 g
- frozen cherries 300 g
- butter 160 g
- eggs 3 pcs.
- brown sugar 100 g
- coconut flakes 45 g
- baking powder 1 tsp
- sea salt 1 pinch
Cooking method:
Preheat the oven to 190°C. Defrost the cherries beforehand (do not drain the liquid!). Melt 150 g butter in a small saucepan. Grind the almonds and half of the pistachios in a blender into small crumbs. Mix chopped nuts with flour, coconut flakes, sugar, salt and baking powder. Beat sugar with eggs with a mixer in a lush, airy mass.
Pour the beaten eggs into the nut mixture and mix. Add melted butter, mix everything. Line a detachable baking dish with food paper greased with the remaining butter, and put the defrosted cherries on the bottom along with the released juice. Pour the nut batter into the mold and stir with a spatula until some of the cherries are visible. Grind the remaining pistachios in a mortar, so that small pieces remain, and sprinkle the dough. Bake the cake in a preheated oven for 35-40 minutes, then check the readiness with a wooden stick. Cool the finished cake to room temperature and serve.
