A quick trip to Butcher’s Block on 17th street and I found the boneless chicken thighs on sale. I often suggest substituting boneless chicken thighs for duck breasts if you want to save a lot of money.
Ingredients
10 boneless chicken breasts
Olive oil
Smoked salt and fresh ground black pepper
15 ounces of cherry pie filling. (Read labels- I prefer the Clear brook brand from Fresh Market )
¼ cup red wine vinegar
¼ cup apricot juice
1 TBSP. fresh lemon juice
¼ teaspoon zest of lemon
1 cup chicken stock
1 stick cinnamon
1 ½ tsp. cornstarch
Splash cherry brandy (optional)
1 teaspoon honey
Zest of orange for garnish
Directions
- Place the cherries in a saucepan and warm. Gently whisk in vinegar and simmer over low heat for about 2-3 minutes.
- Stir in apricot juice, lemon juice and zest and bring to gently boil. Add the stock and cinnamon sticks and simmer for another 5-8 minutes.
- Remove from heat and discard the cinnamon sticks.
- Dissolve the cornstarch in either cherry liquor or water. Whisk into sauce and simmer until thick. Whisk in honey.
- Glaze chicken just before removing from grill to avoid the sauce to burn.
- Serve with grilled vegetable kabobs or white rice with minced scallions and zest of orange for garnish.
