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.
I served it over saffron-flavored rice.
|Cherries and Vermouth Sauce||
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.