Cherry Bomb Chicken

Grilled chicken topped with a creamy cherry puree with a bit of a kick.


1 1/2 cups Bing cherries, pitted

2 cups white wine

1/2 teaspoon salt

1 1/2 tablespoons hot chili oil

2 tablespoons heavy cream

      The Recipe

Place cherries in a medium saucepan and pour wine over.  Bring to a boil, reduce heat and simmer about 30 minutes until wine is reduced and cherries are tender.  Allow to cool slightly.

Puree cherries in a food processor and return to pan.  Stir in salt, chili oil and cream.  Warm through over low heat without boiling.

Spoon 1/4 cup of sauce into a separate bowl.  Use to brush on chicken while grilling or broiling.  Serve with additional sauce.  Enough for 6 pieces of chicken.  Stores in refrigerator for up to 4 days.   



Share |
Copyright © by Robin Benzle. All Rights Reserved