Saturday, January 29, 2011

My Mom's Cherry Chicken

Another recipe from my mom's kitchen! I remember this being a "special occasion" dish when I was little. My mom made it when we had company or for holidays. My husband has only had it once before that I can remember, so I thought I'd make something nice for dinner for the family while I still have the chance (see Baby Watch!) It's not the cheapest dinner in the world, but it is delicious and the family loves it! (And it smells soooo good!)

Recipe -
1/2 cup brown sugar
1/2 cup white vinegar
1/4 cup chili sauce
1/4 cup butter
1 teaspoon of Worcestershire sauce
1 teaspoon of soy sauce
1/2 cup green pepper
1 cup onion
1 can of pitted Bing cherries (You buy these packed in water but drain before using in the dish.)
6 or so bone in chicken pieces*

Instructions -
Combine all ingredients except onion and pepper in a saucepan and boil for 5 minutes. Add onion and pepper and boil for another 5 minutes. Arrange chicken pieces in pan and pour cherry mixture over. Cover and bake at 350 for 1 hour. Remove foil and bake for an additional 30 minutes.

*Since I'm not a meat eater, I don't know how people usually buy chicken. I had the butcher at the grocery store chop up a whole roasting chicken. It was pretty cheap. Just over $4. I used 5 pieces in the Cherry Chicken and froze the rest for Chicken Noodle Soup.


  1. Yum! My mom used to make a cranberry chicken that sounds pretty similar to this but also used Catalina salad dressing, french onion powder and a few other things.

    It froze really well (actually it was from a cookbook called Don't Panic It's in the Freezer) and was something we had on a fairly regular basis growing up.

  2. This sounds really yummy! Thanks for sharing.


  3. Mmmm, I make a pork tenderloin with a dark cherry reduction sauce that's pretty tasty, so I bet this is very good too.