Chicken Jubilee Light
This reduced-fat Chicken Jubilee recipe broils chicken until the skin is golden brown and finishes the main dish on the stovetop. It can be prepared ahead, if desired, to save time the next day.
Yield
6 servingsPrep
60 minCook
45 minReady
90 minIf you're looking for an aromatic and flavorful dish to impress your guests, consider trying this Chicken Jubilee with cherries and citrus recipe.
The combination of tender chicken and the tangy-sweet taste of cherries creates a truly mouthwatering experience.
This recipe is perfect for a special occasion and the rich cherry sauce adds an extra layer of flavor to the dish.
With its perfectly cooked chicken and unforgettable taste, your guests will surely be impressed.
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
chicken
cut into serving pieces |
|
| 1 | teaspoon |
salt
|
*
|
| 13 | ounces |
dark sweet pitted cherries
canned |
* |
| ½ | cup |
sherry
|
*
|
| 1 | cup |
orange juice
as needed to measure to 2 1/4 cups |
*
|
| ¾ | teaspoon |
lemon zest
grated |
|
| 3 | tablespoons |
cornstarch
|
|
| 3 | tablespoons |
orange juice
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
chicken
cut into serving pieces |
|
| 1 | x |
salt
|
*
|
| 375.7 | ml/g |
dark sweet pitted cherries
canned |
* |
| 118 | ml |
sherry
|
*
|
| 1 | x |
orange juice
as needed to measure to 2 1/4 cups |
*
|
| 3.8 | ml |
lemon zest
grated |
|
| 45 | ml |
cornstarch
|
|
| 45 | ml |
orange juice
|
|
Directions
Sprinkle the pieces of chicken lightly with salt and arrange them in a single layer, skin side up, on a broiling pan.
Broil chicken until the skin is light gold, about 10 minutes on each side.
This technique is an effortless, low-calorie way to brown chicken by allowing the skin to render some of its fat upfront.
Arrange the browned chicken pieces in a suitably large pot or Dutch oven.
Drain the cherries and save the syrup.
Add ½ cup sherry to the syrup and enough orange juice to make 2¼ cups of liquid.
Incorporate the lemon zest into the cherry, sherry, and orange juice mixture and pour evenly over the chicken.
Bring the mixture to a boil, reduce heat, and simmer, covered, until tender, approximately 30 minutes.
If you are making this dish ahead of time, stop here. Remove the chicken to a separate container, and refrigerate the cooking liquid and the chicken separately overnight.
The next day, skim off the fat from the surface of the liquid, then return the chicken to the pot of liquid and reheat.
Stir in the cherries.
Mix the cornstarch and three tablespoons of orange juice and stir slowly into the cooking liquid.
Continue cooking for several minutes until the sauce thickens.
Serve with rice.
