Subscribe Today

Chicken, Cherries and Vermouth

January 24, 2012 by Joan Nova in Poultry, Sauce | 18 Comments

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.

5.0 from 1 reviews
Cherries and Vermouth Sauce
  • 1 cup cherries
  • 1 cup Italian Vermouth
  • ½ sweet onion sliced
  • 3 small carrots cut
  • dash of cinnamon
  • splash of balsamic syrup
  • 1 pat butter
How To
  1. When chicken is cooked, remove half the vegetables, cherries and liquid.
  2. Use an immersion blender to smooth out and make sauce, leaving it a little chunky.
  3. Balance with a pat of butter, dash of cinnamon and a splash of balsamic syrup.
  4. Reduce stove top.
1. What a happy surprise! The sauce totally worked even without the Sweet Vermouth. 2. It's a "keeper" and would go well with pork or lamb and, of course, any other type of poultry.

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.

NOTE: Some recipes found on FOODalogue are offered without ingredient quantities. They're meant as a guide to food pairings and techniques to be experimented with … in your own kitchen … to your own spice and taste levels … to your preferred portion sizes … and to however many people you’re cooking for. A perfect meal has multiple levels of flavor and textures, bright colors and tastes, and healthy(ish) choices. It's all about enjoyment. Enjoy the process, the presentation and the just rewards...eating!


RSS Feed Facebook

  1. How simple yet delicious! I do love sauces and this one sounds wonderful.
    the wicked noodle recently posted..the speedy sneaky chef {giveaway & recipe}My Profile

  2. Katie says:

    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?My Profile

  3. Angela says:

    Ciao Joan, if I were you, I would have been excited too! Never heard about cherry sauce like this, it sounds good!

  4. Arlene says:

    That looks positively decadent. I love cherries and remember the ones my grandmother used to “pickle” in brandy.
    Arlene recently posted..Mushroom LasagnaMy Profile

  5. bellini says:

    I can see plenty to get excited about with a lovely cherry sauce Joan!

  6. Personally I’m a big sauce person. This looks fantastic Joan.
    Sam @ My Carolina Kitchen recently posted..Dreaming of the South of France and Seafood StewMy Profile

  7. 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 ShrimpMy Profile

  8. liz says:

    Wow! The picture says it all.

  9. Joan says:

    Glad everyone likes it. It really was a spur-of-the-moment lucky event when everything just worked!

  10. 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 EggsMy Profile

  11. Dorothy says:

    I never would have thought onions and cherries. But I’m not creative like you. Looks delicious.

  12. Ben says:

    I love this kind of food, adventurous that end up being delicious!

  13. Nuria says:

    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 :D
    Thanks for the idea.
    Nuria recently posted..Roquefort lollipops with grapes and pistachiosMy Profile

  14. This dish sounds so awesome, what a great way to use those cherries in a main dish. Bold and brilliant creativity.

  15. This recipe looks amazing! The ingredients I’m sure work beautifully together.

  16. mjskit says:

    Very ingenious! It sounds and looks delicious as well as healthy!
    mjskit recently posted..Huevos RancherosMy Profile

  17. Peter says:

    Nice overhead shot and I do like sauces but not oversauced.
    Peter recently posted..Spinach-Stuffed Flounder on Braised LentilsMy Profile

Trackbacks / Pingbacks

show trackbacks

Leave a Reply

XHTML: You can use these tags: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Please note: Comment moderation is enabled and may delay your comment. There is no need to resubmit your comment.

Rate this recipe:  

CommentLuv badge

Follow Me on Pinterest