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I’m not a big fan of sauced dishes, generally preferring to keep flavors distinct and unmuddled. But, like everything else, there are exceptions. I totally ❤❤❤-ed this!
The How and Why
First, the why. A while ago, I bought a bag of frozen dark sweet cherries. It was an impulse purchase for which I had no specific plan. Time went by. It bugged me every time I opened the freezer until one day when I decided to do something about it.
Now the How.
I marinated the cherries in Vermouth for several hours, but I wasn’t sure if I would get the desired result because when I went to my liquor cabinet for Sweet Italian Vermouth, I didn’t have any. I went with what I had, a dry white Vermouth. So to remedy the lack of sweetness, I decided to add some carrots and sweet onion to the mix.
Once the chicken was ready (cleaned, trimmed, brushed with olive oil and seasoned), I placed it under the broiler for about 10 minutes, then poured everything over the top and switched the oven to 350 degrees for about 40 minutes.
I had no idea how this was going to turn out.
After about 30 minutes, it was smelling really good and I started to get excited.
I served it over saffron-flavored rice.
Note: FOODalogue suggests this recipe as a guide to food pairings and techniques to be experimented with…in your own kitchen…to your own spice and taste levels…and to your preferred portion sizes.
18 Comments
How simple yet delicious! I do love sauces and this one sounds wonderful.
the wicked noodle recently posted..the speedy sneaky chef {giveaway & recipe}
This recipe strikes me as very “Joan”…totally creative and unexpected. This is cooking outside the box, and I’m sure I’d enjoy every mouthful.
Katie recently posted..Red Wine and Watermelon: A Deadly Mix?
Thanks, Katie…it was really good.
Ciao Joan, if I were you, I would have been excited too! Never heard about cherry sauce like this, it sounds good!
That looks positively decadent. I love cherries and remember the ones my grandmother used to “pickle” in brandy.
Arlene recently posted..Mushroom Lasagna
I can see plenty to get excited about with a lovely cherry sauce Joan!
Personally I’m a big sauce person. This looks fantastic Joan.
Sam
Sam @ My Carolina Kitchen recently posted..Dreaming of the South of France and Seafood Stew
I love the way this dish came together–that’s the way I cook when not giving classes. And I would love anything marinated in vermouth–probably even cardboard! Lovely recipe. Thanks for sharing
Flavors of the Sun recently posted..New Orleans-Style Barbecue Shrimp
Wow! The picture says it all.
Glad everyone likes it. It really was a spur-of-the-moment lucky event when everything just worked!
Just a lovely dish. I always look for interesting ways to do chicken. I like cooking with vermouth too.
angela@spinachtiger recently posted..Beautiful Poached Eggs
I never would have thought onions and cherries. But I’m not creative like you. Looks delicious.
I love this kind of food, adventurous that end up being delicious!
What a great dish!!! I just happen to have cherries and berries and …rries in my fridge that I bought yesterday. The vermouth will be Spanish… but I bet there’s not much of a difference
Thanks for the idea.
Nuria recently posted..Roquefort lollipops with grapes and pistachios
This dish sounds so awesome, what a great way to use those cherries in a main dish. Bold and brilliant creativity.
This recipe looks amazing! The ingredients I’m sure work beautifully together.
Very ingenious! It sounds and looks delicious as well as healthy!
mjskit recently posted..Huevos Rancheros
Nice overhead shot and I do like sauces but not oversauced.
Peter recently posted..Spinach-Stuffed Flounder on Braised Lentils
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