Wow. This one was a winner - savory and sweet, all at the same time. I served it up with some blanched green beans (yay, farmer's market!) and panzanella, which D totally went nuts over. The unusual addition of cherries makes this a good choice for Sweetnicks' ARF/5-a-day roundup this week!
Roasted Cherry Chicken
2 chicken breasts, bone in & skin on
1/2 c pitted fresh cherries
1 Tbsp rosemary
1 clove garlic
1 Tbsp chopped parsley
EVOO
Salt & pepper
Preheat oven to 400°.
Chop up the cherries, rosemary, and garlic all together, kind of milling it with your knife until the cherry bits are pretty darn small (but still a wee bit chunky) and the garlic & rosemary goes all through it. Throw it in a small bowl, add a small amount of EVOO (maybe a teaspoon or so), the parsley and some kosher salt & freshly ground black pepper; mix well. Loosen the skin on the chicken and stuff the cherry mixture underneath the skin. Coat the skin with EVOO and sprinkle with more salt & pepper. Roast for about 40 minutes or until done. (I always use a thermometer that goes off when it reaches the desired temperature; this guarantees moist, juicy meat that is perfectly cooked. Every. Single. Time.)
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Oooh cherries and chicken. I like sweet with savory... I have a sweet tooth so I usually always have to have some sweetness to my meals whether it's a sweet condiment, fruits cooked in or a "sweet" vegetable like beets, anise and sweet potatoes. I've had a similar dish with duck once. It was seared duck with a cherry reduction sauce. It was divine...the fatty duck wasn't overbearing because it had that sour-sweet juices of the cherries to balance it out. This recipe looks easy and I will try when I find some good tasting cherries. Great job!
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