Chicken with cherries

09645 CHICKEN with CHERRIES INGREDIENTS for 4 PEOPLE 400 g of cherry, 50 cl of full-bodied red wine, 2 tablespoons brown sugar, a spoonful of pink pepper berries, 1/2 teaspoon of powdered spices, 4 2 chicken breasts, one tablespoon of cornstarch, 2 tablespoons raspberry vinegar, 30 g butter, salt, pepper.

Remove the stalk to cherries, In a saucepan boil the wine with brown sugar, pink pepper berries, spices and pepper 4.

Let reduce by half.

Add the cherries and let stand for about 10 minutes to fire.

Drain cherries and keep them aside so their gravy.

Salt and pepper the chicken breasts and Brown in butter in a frying pan for about 10-15 minutes per side; then retire it and keep aside.

Deglaze the cooking in the pan with the vinegar and wine kept aside.

Let reduce, on fire, about half stirring stir the starch diluted in a few tablespoons of cold water.

Withdrawn from the fire and ramming with a small whisk stir cold butter into small pieces.

Add the cherries.

Cut the chicken breast into thin slices and arrange on the plates out; nappateli with cherry sauce and serve immediately.

CHERRIES in vinegar For 3 cans 400 g 1 Kg cherries Vignola type, 4 sprigs of tarragon, 24 white peppercorns 6 cloves, 75 cl vinegar d? alcool, 15 g salt.

Wash the cherries and let them only a cm petiole, and then dry them.

Carefully spread the cherries in jars, previously sterilized in boiling water, and punctuated with sprigs of tarragon, peppercorns and cloves.

Separately, in a saucepan, bring to a boil the vinegar and let boil for about 5 minutes, add salt, stir.

Pour the liquid over the cherries to completely covering them.

If necessary, filled with more vinegar.

Close tightly the pots.

Let macerate for at least a month away from heat and light.

How to taste them: These cherries have a tuber taste perfect to accompany venison or Pate are great to enrich the flavor of smoked fish salad or smoked duck breast with CHERRY JAM For cans 400 g 4 1, 250 Kg of cherries Bigarreaux type, an untreated lemon, 1 Kg rock sugar (jam) wash and dry the cherriesthen deprive of the petiole and the kernel.

You will have to obtain a kilogram of pulp.

Take a handful of kernels and always coil them in gauze.

Wash lemon, dry well me cut into rings.

In a large bowl pour the cherries, sugar, lemon slices, the bag with the stones and stir.

Cover with a cloth and let it soak for three hours to cool, stirring occasionally.

Drain the cherries collecting the juice in a saucepan.

Put on the fire and bring slowly to a boil and simmer for about 10 minutes.

Add cherries, lemon and the bag with my kernels.

Given to a boil and cook for a further 15 minutes fresh focus.

Remove the bag containing the stones and lemon slices.

With the help of a skimmer withdrawn cherries and ripartitele in four glass jars previously well washed and dried.

Cover cherries with cooking syrup; close the jars, turn upside down and let it cool.