Chicken with Cherries
Submitted by hippie
A whole roast chicken stuffed with cherries, rubbed with paprika and cinnamon, then slow-roasted in white wine until the juices run sweet and savory. Served over spiral noodles with a cherry-wine pan sauce.
YIELD
4 servingsPREP
10 minCOOK
1 hrsREADY
1 hrsSomewhere between a Sunday roast and a European countryside feast, this cherry-stuffed chicken lives in a category all its own.
A whole bird gets rubbed down with warm paprika, cinnamon, salt, and pepper, then stuffed with pitted cherries before settling into a baking dish swimming in white wine. As it roasts, the wine and cherry juices mingle into a fragrant, fruity braising liquid that bastes the chicken from all sides.
The pan juices get seasoned with Fondor (a classic German all-purpose seasoning) and thickened into a glossy sauce to spoon over spiral noodles.
It’s rustic, it’s cozy, and the kitchen smells absolutely incredible while it cooks.
Kitchen Tips
- Drain the cherries well before stuffing. Excess liquid inside the cavity can make the chicken steam instead of roast.
- Use enough white wine so the chicken is partially submerged. This keeps the meat moist and builds a richer pan sauce.
- If you can’t find Fondor, substitute a mix of chicken bouillon powder and a pinch of MSG for that same savory depth.
- Thicken the pan sauce gradually with cornstarch slurry. Add a little at a time until it coats the back of a spoon.
Ingredients
Directions
Wash the chicken and rub with the seasons, except the fondor.
Fill the pitted cherries inside of the chicken.
Put chicken into bakingdish and add white wine until the chicken “swims".
Bake in 350℉ (180℃). oven about 1 hour. Mix the juice with the fondor, season to taste and thicken with cornstarch if needed.
Serve with spiral noodles.
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