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1 fryer
1 tbsp oil
1/2 c water
1 20-oz pkg frozen pitted sour cherries, thawed
1 3/4-oz envelope au jus gravy mix
1 tsp grated orange peel
1/4 c honey


Cut fryer into serving pieces; brown in oil in large skillet. Add water; cover. Cook over low heat for 30 minutes or until tender. Drain cherries, reserving liquid; add enough water to reserved liquid to make 1 c liquid. Add gravy mix, orange peel, cherry liquid, and honey to chicken. Bring to a boil. Cover; cook for 10 minutes longer. Stir in cherries; cook just until cherries are heated through. Canned cherries may be substituted for frozen cherries. Yield: 4 servings.