Chickens in cherry sauce (serves 4)

4 servings


grate the chickens with salt and pepper. melt 60g butter in a shallow pan and put the chickens there. put the pan in a preheated (up to 190 ° c) oven for 50 minutes or until the chickens brown and soft. water often with juice so that the chickens do not burn. cut the ready-made chickens in half lengthways, put on a dish and not let cool while the sauce is cooked. drain the juice remaining in the pan or roasting pan into a cast-iron saucepan, add wine to it and put it on a low heat. dilute the starch in two tablespoons of water and, stirring, pour it into a pan. cook until thickened. put the cherries in the sauce, the remaining butter and cook for a further 5 minutes. chick over the sauce and serve with boiled rice or noodles.