Chicken and Cherries

Contributed by Elizabeth Carson

Ingredients:

• 2 cups black cherries (1 lb fresh or 11 oz can)
• 1 (~ 3lbs) frying chicken, cut up
• salt
• pepper
• paprika
• 3 tablespoons butter (at least)
• 1 tablespoon all-purpose flour
• 1 teaspoon sugar
• 1/8 teaspoon ground allspice
• 1/8 teaspoon cinnamon
• 1 teaspoon chicken bouillon (I use "Better than Bouillon", but you can useone dry cube... just reduce the other salt a lot)
• 1/4 cup kirschwasser cherry flavored liqueur

Directions

Drain cherries, reserving liquid.

Wash and dry chicken pieces and sprinkle with salt, pepper, and paprika.

Brown chicken on all sides in hot butter. Remove from skillet.

To skillet, add a little salt, the flour, sugar, and spices; blend with drippings.

Gradually stir in cherry liquid and add chicken and remaining ingredients, except cherries.

Cover, bring to a boil and simmer for 40 minutes or until chicken is tender.

Add drained cherries and Kirschwasser for last 5 minutes of cooking time.

Serve over wide noodles or rice.

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This page last updated 08/192003/

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