Chicken With Dried Cherries And Sour Cream Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Heat vegetable oil in a skillet over medium heat. Brown chicken on both sides and transfer to prepared baking dish. Season with salt, pepper, and paprika to taste.
• Combine mushroom soup, onion soup mix, sour cream, lemon juice, and dill weed. Pour over chicken.
• Bake in preheated oven for one hour, or until chicken pieces are done and sauce is browned. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Steps:

• Soak cherries in either brandy or sherry, set aside. Heat oven to 425x.
• Sprinkle salt and pepper, 1/2 teaspoon paprika and 1/2 teaspoon cinnamon on chicken breasts, which have been sliced in half to make thin cutlets.
• Bake, for 10 to 15 minutes, until almost done .
• Cover with foil to keep warm.
• Melt butter in a skillet large enough to hold the chicken in one layer; add onions and cook 10 minutes.
• Add remaining paprika and cinnamon.
• Add stock and red wine. Cook on high heat until reduced.
• Add cherries and soaking liquid, and walnuts.
• Add the chicken to the sauce and heat through.
• Remove from the heat, and mix in the sour cream.
• Serve at once. Good with rice pilaf and green salad.
• NOTES : This is a very rich dish and a little goes a long way.
• Follow with a light dessert.

Steps:

• In a large bowl, combine the chicken, dried cherries, celery, nuts, mayonnaise, milk, salt and pepper and apple if desired. Toss together well and refrigerate until chilled. Serve on toasted cracked wheat bread or croissants.

Steps:

• Wash, dry and cut chicken into one-inch cubes.
• Heat oil to very hot in a nonstick skillet, and saute chicken over medium-high heat until chicken browns on all sides; remove from pan, and set aside.
• Chop onion and slice carrots, if whole, and mince garlic. Saute them in the same pan until onion begins to soften.
• Wash, core and dice apples. Add apples to onion mixture, and stir; cook for about a minute.
• Return chicken to pan; add cumin, turmeric, ginger and coriander, and stir well for a few seconds.
• Add cherries, stock and vinegar, and mix well; bring to a boil, then reduce heat.
• When ready to serve, remove from heat, and stir in sour cream. Season with salt and pepper.

Steps:

• Heat oven to 425 degrees. Combine chicken and onion on a rimmed sheet pan. Toss with 1 1/2 teaspoons salt and 1 teaspoon black pepper. Add tarragon and 1 1/2 tablespoons oil, and toss to combine. Let stand at room temperature while preparing other ingredients.
• In a small saucepan, combine vinegar, 2 tablespoons sugar, bay leaf and remaining 1 teaspoon salt over medium-high heat. Bring to a simmer, stirring frequently to dissolve sugar.
• Place sliced cucumbers in medium bowl. Add 2 tablespoons of the vinegar solution to cucumbers and toss. Set aside.
• Return pan to medium-low heat and add another tablespoon sugar. Once sugar dissolves, stir in cherries. Cook until cherries are slightly broken down, 3 to 4 minutes. Taste and add more sugar if the cherries still seem very tart. (You're not looking for them to be sweet, just balanced.)
• Spoon cherries and their juices around chicken and onions. (It's OK if some cherries are on top of chicken and onions.) Roast until chicken is cooked through and cherries and onions are lightly browned in spots, 30 to 35 minutes. Give the dish a big stir and spoon the savory pan juices all over the top of the chicken.
• While the chicken is roasting, stir yogurt and remaining 1 tablespoon oil into the bowl with the pickled cucumbers. Season with a large pinch of salt and black pepper. Refrigerate until ready to serve. Just before serving, stir well, taste and add more salt if needed.
• Top chicken and cherries with a large dollop of cucumber yogurt, more tarragon and a drizzle of olive oil, then sprinkle with flaky sea salt or more kosher salt, if you like.