Flaming Cherry Glazed Chicken

by Marjan 


Grand Marnier, cherry, almond slivers, rosemary and saffron served on top of roasted chicken marinated in lemon, cherry, and balsamic dressing. How can this dish become more decadent? It's just not possible!


Our gardener recently trimmed citrus trees and rosemary bushes on the ranch. As if the aromas surrounding us was not intoxicating enough, inspiration raptured me to create a dish using Cherry Grand Marnier with dehydrated cherries. Don't let this fancy dish intimate you from making it because it is really easy. Ingredients such as saffron, cognac, and cherry transforms ordinary roasted chicken into an extraordinary delicious and luxurious meal. 

Generally, I refrain from ordering or using recipes with chicken. Oddly, having chicken on our ranch, one would presume it would be my meat of choice. Have you noticed, I rarely share chicken recipes? This delicious recipe makes it an exception! 


A little time and effort, transform chicken night into an enticing indulgent dinner! Bon Appetite! 

Serving 4
2 drumsticks per person
Serve along side your favorite wild or basmati rice recipe
Ingredients:
8 chicken drumsticks
2 cups dehydrated cherry; divided
2 tablespoons balsamic vinegar
2 large, freshly squeezed lemon juice +
1 lemon; juice and zest
1/4 cup roasted almond slivers
3-4 rosemary sprigs
1/8 teaspoon crushed saffron
1/3 cup Cherry Grand Marnier (original Grand Marnier or Cognac may be substituted)
Sea Salt and Freshly Ground Pepper
3 tablespoons butter; salted
2 tablespoons olive oil
** optional: additional lemon slices and rosemary sprigs to garnish

Chicken should be marinated the night before or for 2 hours prior to roasting. In a blender, puree 1 cup dehydrated cherry, balsamic vinegar, juice of 2 lemons, 1 teaspoon salt and pepper. In a large zip-lock bag, marinade chicken with cherry sauce.

1 hour prior to roasting, remove marinated chicken from the refrigerator.
Preheat oven to 400° F. 
Grease roasting pan or dish with 2 tablespoons of olive oil. Remove chicken from marinade and discard cherry sauce. Season lightly with a dash of salt. Roast chicken for 20 minutes at 400° F; later decrease heat to 375°F to finish cooking for additional 40 minutes.

Before serving chicken, in a small sauce pan melt butter over low heat. Remove pan from heat and add 1 cup dehydrated cherries, zest and juice of one lemon, and Grand Marnier. Flambé mix until alcohol burns off. Return pan to heat; add saffron, rosemary sprigs, and almond slivers. Stir frequently over medium heat for 2-3 minutes. 

Arrange chicken in serving platter or simply in the same baking dish; remove rosemary sprigs and pour cherries on top of chicken. Garnish with lemon and rosemary sprigs.

Enjoy!


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