This is a great dish when fresh cherries are available. You could also do this in the fall or winter with dried cherries.
Chicken Legs and Thighs (4 legs and 4 thighs)
2 cups Cherries
4 cloves Garlic
2-3 cups Red Wine
1 tablespoon Balsamic Vinegar
1 tablespoon Butter
Flour or Cornstarch (optional)
2-3 tablespoons Chicken Demi-Glace
Salt (to taste)
Pepper (to taste)
Start by adding a bit of olive oil to the bottom of a baking dish. Next, season your chicken with salt and pepper, then add it to the baking dish, along with diced onion, minced garlic, diced mushrooms, chopped mint, and chopped basil.
Add red wine and a bit of balsamic vinegar to the base of the pan, then bake it at 425 degrees for 45 minutes to 1 hour.
When the chicken is done remove it from the baking dish, set it aside, and allow it to rest while you make your sauce. Transfer the jus and solids from the baking dish into a food processor, along with several fresh leaves of mint and basil, and blend everything until it’s smooth.
Strain the mixture through a sieve, into a pan, along with your demi-glace. Bring the sauce to a boil, and allow it to thicken. When the sauce has thickened, reduce the heat, and add your butter. You can also dust in flour (or add a cornstarch and water slurry) to tighten your sauce a bit if needed.
Add additional salt and pepper as needed, then drizzle in a few drops of lemon juice.
When the sauce is done, spoon it over your chicken, then serve and enjoy.