Recipe by Mirj
This is originally a Passover recipe, but it works well for Thanksgiving too, just substitute flour or corn starch for the potato starch. This recipe also freezes well.
Top Review by ReeLani
I really enjoyed this chicken. I'm big on fruit and meat together, and this was a very tasty combination. I had boneless/skinless chicken breasts in the fridge, so I used those. I'm sure the ones with skin would add a richness to the overall taste. Note that if you like a lot of herbs, onions, garlic, etc. in what you eat this probably won't be the recipe for you.
- 1⁄2 cup dried bing cherry
- 1⁄2 cup dried cranberries
- 6 whole chicken breasts, cut in half
- 1⁄2 cup store-bought orange juice
- 1⁄2 cup sherry wine
- 1⁄2 cup brown sugar
- 3 teaspoons potato starch
Directions See How It's Made
- Preheat the oven to 350 degrees Fahrenheit.
- Place the dried fruit in a medium bowl filled with hot water and let stand for 10 to 15 minutes.
- Drain and set aside.
- Lay the chicken pieces, skin side up, in an oblong baking pan.
- In a medium bowl, combine the orange juice, sherry and brown suar.
- Mix well, then stir in the dried cherries and cranberries and potato starch.
- Stir together, making sure the potato starch is dissolved.
- Pour the sauce over the chicken pieces and bake, uncovered, for 45 minutes.
- Baste and bake 30 to 40 more minutes, covering the baking pan with aluminum foil during the last 15 minutes.
- The chicken should look a little crispy on top, and the sauce should begin to thicken.
- If the sauce gets too thick, add about 1/4 cup orange juice or water during the last 15 minutes of baking.