What is gorgeous and festive and scrumptious and festive? Why, braized chicken with dried cherry compote, of course. 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 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
- Coarse ground pepper
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 1/2 the way up the chicken. Sprinkle with thyme leaves, salt, and pepper.
Bring to a simmer, cover lightly with foil and bake at 350F for about 60 minutes or until the middle of the breasts are 165 degrees on meat thermometer. Remove from 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.