Chicken in wine-cherry sauce

" Signature dish" does not mean pastime many hours at the stove. Chicken in wine-cherry sauce proves it. It is incredibly delicious combination of crispy baked chicken with stupefying smell and taste of the wine sauce and light cherry acidity.

Preparation:

Wash chicken legs, dry with towel and marinate for 30 min in mixture of sour cream, salts and khmeli-suneli. Then wrap legs in foil or baking bag and put in a pre-heated oven at 170℃ for 30 min till readiness.


In last 5 min of baking open chicken legs to make crispy crust.


While legs are baking prepare sauce:
Pour wine in the saucepan (I have a home dry grape one), specially harvested in the fall for sauces. Add sugar, nutmeg, ginger to wine. Put on a low heat and boil in a half:

After boiling wine, add cherries (since the cherry season is long gone, use frozen berries). Boil for 5 min on a very small heat.

Then we pull out berries with a slotted spoon and filter sauce through a sieve.
Dilute starch in 0,5 tbsp of water and stirring, slowly pour in sauce. Add butter and mix well. Bring to a boil the sauce but do not boil it! Sauce is ready, if it drains from spoon in continuous ribbon:


Ready-baked ruddy legs spread on a dish, pour the sauce and decorate with cherries.Dish " Chicken in wine-cherry sauce " is ready!

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