Chicken with Cherry Sauce

Cracked peppercorns and coriander seeds rubbed into chicken breast create a fragrant crust that holds up against a tart, glossy cherry sauce. The spice rub is simple but does more than plain salt and pepper. Coriander adds a citrusy warmth that bridges the gap between the savory chicken and the fruit.

After the chicken comes out of the skillet, the pan sauce builds fast. Sugar and lemon juice reduce with white wine into a syrup, then chicken stock and kirsch loosen it into a proper sauce. The sour cherries go in last so they warm through without falling apart.

Sour cherries are the right call here. Sweet cherries would make the sauce candy-like. The tartness of sour cherries plays against the sugar and creates a balanced, complex sauce with real acidity.

Pro Tips

• Crack the peppercorns and coriander seeds with the bottom of a heavy pan or a mortar and pestle. Pre-ground spices won’t give you the same texture or punch.
• Let the sugar fully caramelize with the lemon juice before adding the wine. That caramel base gives the sauce depth and color.
• Don’t skip the kirsch if you can find it. Cherry brandy reinforces the cherry flavor in a way that regular brandy can’t match.
• Rest the chicken on a plate while building the sauce. Pour any collected juices back into the pan before serving.

Variations

• Duck with cherry sauce: Use duck breasts instead of chicken. Score the skin and render the fat before building the sauce in the same pan.
• Dried cherry version: Substitute dried sour cherries rehydrated in warm brandy for 15 minutes when fresh aren’t in season.