Chicken Cherries Flambe Recipes

Steps:

• Put the cherries, sugar and lemon zest and juice in a large skillet and stir to combine. Cover and cook over medium heat until the sugar dissolves, about 4 minutes. Uncover and cook until the cherries get juicy, about 5 minutes more.
• Mix together the rum and kirschwasser in a measuring cup, then add to the cherries. Ignite the alcohol with a long match and swirl the pan slightly until the flames subside, about 30 seconds. Serve the warm cherries and their juices over ice cream.

Steps:

• In a large saute pan over medium-high heat, add butter, sugar, and honey. Cook until sugar dissolves. Add cherries and its syrup, orange juice, Kirsch, Triple Sec and cinnamon.
• Bring to a simmer. Prop pan to the side to ignite evaporating liqueur, or remove pan from heat, ignite with a long kitchen match. Return to the heat and continue simmering for 4 to 5 minutes. In a small bowl, mix together the cornstarch and water. Stir slurry into mixture and continue cooking until sauce thickens to desired consistency.
• Serve warm over vanilla ice cream.

Steps:

• Melt 2 tablespoons of the margarine in a medium-size frying pan. Add almonds and scallions and cook about 3 minutes, until scallions are soft and nuts are lightly browned. Remove to a small bowl; add cream cheese, 1/4 teaspoon salt and 1/8 teaspoon pepper; mix until well blended.
• Slit a pocket in each chicken breast. Stuff each with a portion of cream cheese mixture and secure with wooden toothpicks. Season with additional salt and pepper.
• In a large frying pan, heat remaining 2 tablespoons margarine in the oil. Brown chicken on all sides over medium-high heat, about 8 minutes. Add cherries with juice and orange peel to chicken and cook, covered, for 10-15 minutes, until cooked through. Arrange chicken and cherries on a serving dish and cover with foil to keep warm.
• Bring liquid in pan to a boil and boil until reduced to about 2/3 cup. Stir dissolved cornstarch into juices in pan. Cook, stirring constantly, until sauce boils and thickens. Season with salt and pepper to taste. Pour half the sauce over chicken.
• Warm brandy in a large ladle or small saucepan, but do not boil. Ignite carefully and pour flaming brandy over chicken. Pass remaining cherry sauce separately.

Steps:

• Preparing Bing Cherry Sauce:.
• Drain juice from cherries.
• Combine juice with wine, sugar, cornstarch, and salt; mix thoroughly.
• Bring mixture to a boil until sauce thickens.
• Remove from heat.
• Stir in the drained cherries.
• Season chicken breast with salt, white pepper, paprika, and brush with butter.
• Bake for 30 minutes at 325°F or until cooked and tender.
• Place chicken in a medium size ovenproof serving dish and cover with sauce.
• Have table set, candles lit, all accompaniments on table, and turn off lights when ready to flambé.
• HOW TO FLAMBE:.
• Pour 1/4 ounce of brandy over dish and place in middle of table.
• Using long wooden matches, ignite chicken breast.
• When flame goes out and liquor has burned off, you are ready to serve.

Steps:

• Sauté boned breasts in butter until just cooked through and tender, turning them to color both sides. White meat of chicken is very delicate and will cook quickly. Remove chicken to a deep, flameproof serving dish, or chafing dish. Add a little more butter to pan in which chicken was cooked and sauté shallots until just limp. Season with salt, pepper, ground cloves, and ginger. Stir in heavy cream mixed with egg yolks. Stir and cook very slowly over low heat until mixture coats the spoon. Do not overcook or the eggs will curdle. Taste for seasoning. Pour warmed cognac over chicken and ignite. While blazing, pour the sauce over the chicken. Serve with crisp shoestring potatoes and broiled mushrooms. With this, drink Chassagne Montrachet.

Steps:

• Dust the chicken with the flour. Heat the oil and butter in a large, wide pan with a lid, add the chicken, then fry on all sides until nicely browned. Add the shallots, then fry for about 2 mins until they start to soften, but not colour. Pour in the brandy, carefully ignite, then stand well back until the flames have died down. Stir in the stock and bring to the boil. Reduce heat, cover, then cook for 15 mins until the chicken is just tender.
• Add the asparagus to the sauce. Cover, then cook for 5 mins more until tender. Stir in the crème fraîche and tarragon and warm through. Season to taste.

Steps:

• Set aside 3/4 cup cherries. In a blender, combine orange juice and remaining cherries; cover and process until smooth. Add the soy sauce, brown sugar, honey, lemon juice, garlic and ginger; set aside., In a large skillet over medium heat, brown chicken on all sides in butter. Place chicken skin side down in an ungreased 13-in. x 9-in. baking dish. Top with cherry sauce. , Bake, uncovered, at 350° for 20 minutes; turn chicken. Top with reserved cherries. Bake, uncovered, 25-30 minutes longer or until chicken juices run clear.

Steps:

• Preheat oven to 350 F.
• Lightly season the chicken breasts with salt and pepper.
• In a large skillet over medium heat, brown chicken breasts on both sides.
• Add onions and mushrooms and stir cook until the onions soften.
• Transfer mixture to a shallow casserole dish and bake, uncovered, for 15 minutes.
• In a small sauce pan warm the orange liqueur over low heat (should be lukewarm, not hot). Take the casserole out of the oven.
• Pour the liqueur over the chicken and vegetables and ignite it. When the flames die out, add the wine and return the casserole to the oven for another 15 minutes or until chicken breasts are no longer pink inside. Remove the casserole from the oven.
• Arrange the chicken and vegetables on a warm platter and keep hot. Mix butter and flour to make a paste. Stir this into the pan juices, add cream and simmer over low heat for 5 minutes until thickened.
• Pour sauce over chicken.
• Serve with wild rice and vegetables.

Steps:

• Preheat oven to 350 degrees.
• Lightly season the chicken breasts with salt and pepper.
• In a large skillet over medium heat, brown chicken breasts on both sides.
• Add onions and mushrooms.
• Cook, stirring, until onions soften.
• Transfer mixture to a shallow casserole dish and bake, uncovered for 15 minutes.
• In a small sauce pan, warm the orange liquer over low heat (lukewarm, not hot).
• Take the casserole out of the oven.
• Place the casserole on the kitchen counter and invite your guests to watch the show.
• Pour the liqueur over the chicken and vegetables and ignite it.
• When the flames die out, add the wine and return the casserole to the oven for another 15.
• minutes or until the chicken breasts are no longer pink inside.
• Remove the casserole from the oven.
• Arrange the chicken and vegetables on a warm platter and keep hot.
• Reserve pan juices in the pan.
• Mix butter and flour to make a paste.
• Stir paste into the pan juices, add cream and simmer over low heat for 5 minutes until thickened.
• Garnish the serving platter with orange swirls and parsley, and serve with wild rice and vegetables.
• Note: As with all of my recipes, I recommend using quality ingredients. In this dish, for example, use Grand Marnier, not some substitute. Also use a drinkable wine. Finally Wondra flour always makes for a perfect sauce.

Steps:

• Combine water, kosher salt, and sugar in a saucepan over low heat; cook until sugar and salt dissolve, 4 to 5 minutes. Set aside to cool to room temperature.
• Score the skin side of each piece of chicken 2 to 3 times, about 1/8 inch deep. Place chicken pieces in a large bowl or lidded container.
• Puree cherry tomatoes, habanero peppers, garlic, and allspice with the salt and sugar mixture in a blender until smooth.
• Pour tomato brine over chicken pieces, making sure all pieces are covered. Refrigerate 4 to 6 hours.
• Remove chicken pieces and transfer to a plate or baking sheet lined with paper towels. Pat chicken pieces dry with more paper towels.
• Preheat an outdoor grill for high heat and lightly oil the grate.
• Combine thyme, cumin, black pepper, cayenne pepper, and oil in a small bowl.
• Brush each chicken piece with thyme and oil mixture.
• Cook chicken, skin side down, on the preheated grill for 1 to 2 minutes. Turn each piece and move to indirect heat. Cook until well-browned and meat is no longer pink in the center, 30 to 35 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
• Brush each piece with Thai sweet chile sauce. Transfer to a plate and allow chicken to rest for 10 minutes before serving.