Chicken Cherry Pie Recipes

Steps:

• Flatten chicken to 1/4-in. thickness. In a large skillet, cook chicken in oil over medium heat for 4-5 minutes on each side or until no longer pink. , Meanwhile, in a small microwave-safe bowl, combine preserves and allspice. Heat in the microwave until warmed. Serve with chicken.

Steps:

• Heat the oil in a large skillet over medium-high heat. Season the chicken with salt and pepper, then coat with flour. Fry in the hot oil until browned, turning as needed. Reduce heat to medium, cover and cook for about 25 minutes or until meat is tender and juices run clear.
• Remove the chicken from the pan, and pour off all but 1/4 cup of the drippings. Return to medium heat and stir in the cherries, reserving some of the cherry liquid for later. Stir in sugar and bring to a boil. Dissolve the cornstarch in the reserved cherry liquid, then stir into the pan. Cook, stirring gently, until thickened.
• Add orange slices and almonds to the skillet, then return the chicken pieces to the skillet. Spoon sauce over the chicken to coat, and simmer over low heat for 5 to 10 minutes before serving.

Steps:

• Preheat a large nonstick skillet over medium-high heat with the 3 turns of the pan of extra-virgin olive oil, about 3 tablespoons. Season chicken liberally with half of the thyme, salt and pepper and add to the hot skillet. Cook the chicken for 5 to 6 minutes on each side. Remove the chicken from the pan to a plate and cover with foil to keep warm.
• In the bottom of a medium sauce pot, heat and toast pine nuts over moderate heat and remove. Add 2 cups stock and 1 tablespoon butter to the pot and bring to a boil.
• Return the chicken skillet to the burner over medium-high heat, add 1 turn of the pan of extra-virgin olive oil, add the onion, celery, crushed red pepper flakes, nutmeg, salt and pepper, cook for 3 to 4 minutes or until the celery and onions are tender. Add the white wine, and cook until the pan is almost dry, 1 minute. Add the 2 cups boiling chicken stock, and dried cherries and continue to cook for about 5 to 6 minutes or until there is only about 1/2 cup of liquid left in the pan. Turn the heat off the under the pan. Add the remaining 3 tablespoons cold butter in small pieces and whisk until it has completely melted.
• In a medium saucepan bring the remaining 1 cup chicken stock to a boil, add couscous, allspice, cinnamon and a little salt. Cover pot and remove from heat. Let stand 5 minutes. Drizzle honey over the couscous and add the pine nuts, scallions and parsley. Toss and fluff with a fork to combine.
• Serve the chicken whole or sliced with cherry sauce poured over it and couscous alongside. Dark seared greens or simple salad complete the meal.

Steps:

• Put the chicken, quartered onion, carrot chunks, ginger, garlic and herb stalks in a large stock pot. Cover the chicken completely with water, bring to a simmer, then turn down the heat, cover and cook gently for 1 hr. Turn the chicken over halfway through cooking and top up the water if you need to. After 1 hr the chicken should be tender - try pulling a leg away from the breast with some tongs. If there's much resistance, keep cooking, checking every 10 mins or so. Carefully remove the chicken from the cooking liquid and leave to cool on a plate for about 10 mins.
• Shred the chicken meat and discard the fat and bones. Strain the cooking liquid (this is your stock) and discard the onions, carrots and other bits (or keep them to make soup). Measure out 500ml of the stock.
• Melt the butter in a pan (use the stock pan if it's empty - you don't need to wash it). Add a drizzle of oil and the chopped onion and carrot. Cook until the veg is soft, for about 8-10 mins. Stir in the flour, curry paste and turmeric, then crumble in the stock cube. As you stir, the ingredients will clump together. Keep cooking for a min or so, then add a ladleful of the chicken cooking liquid. Stir well until smooth, then add another ladleful. Continue until all of the stock has been used up and you have a smooth sauce.
• Stir the chicken, cream and chopped herbs into the sauce, then season well and remove from the heat. If freezing portions at this stage, transfer to a sealable container or bag, cool, then freeze for up to two months. Defrost thoroughly in the fridge before reheating in a pan or the microwave. See tips below for serving suggestions.
• Heat oven to 180C/160C fan/ gas 4. Transfer the creamy curried chicken to a pie dish, about 25 x 5cm. Brush 6 sheets filo pastry with a little melted butter or oil and scrunch the sheets on top of the pie, covering the filling. Bake the pie for about 45-50 mins, until the top is crisp and the curried chicken is bubbling and hot. Serve with Tenderstem broccoli, if you like.