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Ingredients Jump to Instructions ↓

  1. 1/3 cup 78ml Burgundy or other dry red wine

  2. 3 tablespoons 45ml Brown sugar

  3. 2 tablespoons 30ml Red wine vinegar

  4. 2 tablespoons 30ml Unsweetened orange juice

  5. 1/4 teaspoon 1 1/3ml Grated orange rind

  6. 2 1/4 cups 140g / 4.9oz Pitted quartered sweet cherries - (1 pound)

  7. 2 teaspoons 10ml Cornstarch

  8. 2 teaspoons 10ml Water

  9. 2 tablespoons 30ml Honey

  10. 2 tablespoons 30ml Lemon juice

  11. 6 Chicken leg quarters - skinned

  12. 1/2 teaspoon 2 1/2ml Salt

  13. 1/4 teaspoon 1 1/3ml Pepper

  14. Vegetable cooking spray

Instructions Jump to Ingredients ↑

  1. Combine first 5 ingredients in a medium saucepan; stir well. Bring to a boil over medium heat, and cook 5 minutes. Reduce heat to medium-low; add cherries, and cook 10 minutes, stirring occasionally.

  2. Combine cornstarch and water; stir well, and add to cherry mixture. Bring to a boil over medium heat, and cook 1 minute or until slightly thickened, stirring constantly. Pour into a bowl; set aside, and keep warm.

  3. Combine honey and lemon juice; stir well, and set aside.

  4. Sprinkle chicken with salt and pepper.

  5. Coat grill rack with cooking spray, and place on grill over medium-hot coals. Place chicken on rack, and cook 25 minutes, turning every 5 minutes. Lightly brush chicken with half of honey mixture; cook 5 minutes. Turn chicken over; brush with remaining honey mixture.

  6. Cook 5 minutes or until chicken is done. Yield: 6 servings (serving size: 1 chicken leg quarter and 1/4 cup sauce).

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