Braised Chicken With Dried Cherry Compote is gorgeous and festive and scrumptious.
She is sexy upon a plate of arugula and impressive for your guests. Doubled or tripled, she is perfect for a shindig – for she is a party on a plate and in your mouth.
Braised Chicken With Dried Cherry Compote
Braised Chicken Recipe
- 1/4 cup olive oil
- 1 chicken, fabricated (cut into pieces)
- 1 yellow onion, diced
- 2 cups chicken stock
- Leaves from about 8 fresh thyme stems
- Sea salt & pepper to taste
Find the two chicken breasts from the fabricated chicken and butterfly cut them so they will cook at the same speed as the rest of the chicken pieces. Any chicken skin can remain on or be removed. Set all chicken pieces aside.
Heat the olive oil in a large, oven-safe pot over medium heat. Brown the chicken pieces a few pieces at a time. After the skin is golden brown on all sides, set chicken pieces aside.
Add onion to remaining olive oil and cook until somewhat translucent. Add the chicken back into the pan and enough chicken stock to come to about half the way up the chicken. Sprinkle with thyme leaves, salt, and pepper.
Bring to a simmer, cover lightly with foil and bake at 350°F for about 60 minutes or until the middle of the thickest chicken pieces are 165°F degrees on the meat thermometer. Remove from the oven when done.
Dried Cherry Compote Recipe
- 1/2 sweet onion, diced
- 1 tablespoon vegetable oil
- 1 cup sugar
- 1/2 cup balsamic vinegar
- 1 cup chardonnay wine
- Sea salt & pepper to taste
- 12 ounces dried cherries
- 3/4 cup water
- 1/4 teaspoon crushed red pepper (optional)
Cook onion in oil in a saucepan over medium heat until somewhat translucent. Add sugar and balsamic vinegar. Allow to cook for about 15 minutes while stirring until sugar mixture turns a golden caramel. Carefully add wine and salt. Continue to boil, stirring for a minute or so. Add dried cherries and reduce heat to medium-low. Stir occasionally, until liquid has reduced down to become syrupy, about 45 minutes. Add water. For a sweet and spicy zing, add a 1/4 teaspoon of crushed red pepper to compote at the same time as adding the water. Cook for another 15 minutes, stirring occasionally.
When chicken is done baking, place on a platter and top with dried cherry compote. ‘Tis lovely served with Swedish rye bread.
She is sweet and saucy. She will not disappoint. Plus, you get to use the word “compote” when telling your guests about her and that is always most impressive.