(Very) loosely adapted from a Epicurious recipe for a cherry sauce for pork.
1 cup chopped bing cherries 3 tb balsamic vinegar 1/2 cup cranberry juice (not in the original reciepe - it was a bit dry) 2 tb honey pinch salt pinch chipotle
Blend in food processor.
Add 1 C chicken stock 1/3 C red wine
Poach/simmer thin sliced chicken in the sauce on a medium oven for 45 mins. Remove chicken to warmed platter, cover loosely to keep warm,
Pour sauce into a saucepan, simmer until reduce by half, adding a TB of cornstarch if you want it thicker. Off heat, add a few tbsp of cold butter and whisk to combine.
Serve with noodles or rice.
This was very, very good. It will go into rotation in cherry season.
--Lisa
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