CHICKEN THIGHS WITH CHERRY WINE SAUCE

Chicken Thighs with Cherry Wine Sauce image

Provided by Nor Mac

Categories Chicken

Time 35m

Number Of Ingredients 19

CHICKEN
1 c all-purpose flour
1/2 tsp salt
1/4 tsp cayenne red pepper
1 1/2 tsp dry mustard
1/2 tsp black pepper
6 boneless chicken thighs about 1 3/4 pound
3 Tbsp butter
3 Tbsp extra virgin olive oil
2 eggs beaten
SAUCE
2 c sweet fresh cherries sliced and half with pits removed
1/4 tsp salt
1/2 c red wine
1/3 c honey
3 tsp fresh thyme or 1/2 -3/4 tsp dried thyme
1 tsp dry mustard
1/3 c water plus 4 tablespoons divided
2-3 Tbsp corn starch

Steps:

1. Cut cherries in half and remove stems and pits. Place in a sauce pan with all of the ingredients except for the corn starch and 3 tablespoons of the water. Bring ingredients to a boil. Reduce heat and let simmer.
2. For chicken: Place all of the dry ingredients for chicken in a large plastic bag. Shake to mix together.
3. Place 2-3 chicken thighs in the egg mixture then into plastic bag with flour mixture. Shake to coat chicken. Repeat process until all of the chicken is coated. Move chicken to a platter.
4. In a skillet. Heat the olive oil with the butter. Stir until butter is melted. Bring heat up to medium high heat.
5. Fry the chicken until golden brown and cooked through . Salt and pepper to taste.
6. Mix 2 TB corn starch with the 4 tablespoons of water until smooth. Mix icorn starch mixture into cherry sauce .Stir until it thickens.Remove from heat. ( if you want it thicker. Add a couple more tablespoons of water to a cop. Add another tablespoon of cornstarch . Stir and mix into cherry sauce.
7. Plate chicken. Spoon the Cherry sauce over each serving of chicken,and serve.