Cherry BBQ Sauce Recipe
RECIPE:
This Easy Homemade Cherry BBQ Sauce is made with fresh or frozen cherries and goes perfectly with chicken or pork. Make a big batch and keep it in the fridge or freezer all summer long! Includes how to recipe video
How to Make Michigan Cherry-Bourbon Glazed Chicken
My Viral Creamy Garlic Mushroom Sauce... And Chicken
Looking for a mouthwatering dinner idea that's sure to impress? Look no further than this creamy garlic mushroom chicken recipe. Made with juicy chicken thighs, earthy mushrooms, and a rich garlic cream sauce, this dish is the perfect comfort food for any occasion.
Recipe -
Ingredients -
For The Chicken -
2 tsp (10ml) - Olive Oil For Chicken Seasoning
8 - Large Chicken Thigh, Boneless & Skinless
1 tsp (2.5g) - Onion Powder
1 tsp (2.5g) - Garlic Powder
1/2 tsp (1g) - Dried Thyme
1/2 tsp (1g) - Dried Oregano
Salt & Pepper
1 Tbsp (20ml) - Olive Oil For Cooking Chicken
Creamy Garlic Mushroom Sauce -
1 Tbsp (14g) - Unsalted Butter
2 - Shallots, Finely Diced
300g (10.5oz) - Swiss Brown Mushrooms
100ml (100g) - Dry White Wine
6 - Garlic Cloves, Minced
1g (0.03oz) - Fresh Tarragon
3g (0.1oz) - Fresh Parsley
300g (10.5oz) - Thickened Cream
50g (1.7oz) - Parmigiano Reggiano, Freshly Grated
Instructions -
1. Add chicken, olive oil, onion powder, garlic powder, dried thyme, dried oregano, and salt and pepper in a bowl. Mix well and set aside.
2. Add the remaining olive oil to a large pan over medium-high heat and sear the seasoned chicken in batches for 6 minutes on each side or until deeply golden and cooked through. Remove, set aside and repeat with the remaining batch.
3. Add the unsalted butter and shallot and cook for 1 minute. Add in the mushrooms and salt to taste and sauté for 6 minutes. Add the garlic and sauté for 45 seconds to 1 minute, mixing the whole time. Deglaze with the wine or chicken stock and cook for 1 1/2 minutes or until reduced by half.
4. Add in the cream, mix well and bring to a simmer; reduce the heat to medium-low and cook for 5-6 minutes or until thickened. Add the parmesan cheese, flat-leaf parsley, tarragon and seasoning to taste. Mix to combine. Add the chicken back into the sauce with the resting juices and coat the chicken well. Cook for 1 minute. Remove from the stovetop.
5. Serve in bowls or plates and garnish with flat-leaf parsley, cracked black pepper and parmesan cheese. Dig in.
Recipe Notes -
I used chicken stock as I needed to use up ingredients but white wine can be used as a replacement.
This dish is best eaten fresh as cream based sauce can potentially split upon reheating. If you did wish to store it, it will last 2 days in the fridge. I don’t recommend freezing it.
This recipe is amazing on its own but can also be served with all of your favourite sides such as mashed potato, pasta, rice and a wide range of different vegetables.
The fresh herbs are optional as well as the parmesan cheese but add incredible flavour. If you can’t source fresh herbs they can be substituted for their dried counterparts. Use 1 tsp of dried parsley and 1/4 tsp of dried tarragon. The tarragon can easily overpower the dish if used too much. You can always add but can’t take out so adjust to your liking.
Cream alternatives will no longer make this dish the amazing recipe that it is. Without cream, you’ll need to add flour as a thickening agent which will ruin the texture of the sauce.
#shorts #creamygarlicmushroomsauce #onepotmeals
Roasted Chicken with Cherry Sauce
Roasted Chicken with Cherry Sauce Is a easy and tasty recipe inspired by the recent trip to Michigan. It is by youcancookgourmet.com with Joyce Ho. Video shot by Colvin Jason Exconde.
Cherry ???? sauce - not cranberry 
Cherry sauce - not cranberry
Ingredients
- 500g (1.1 lbs) pitted cherries, fresh or frozen
- 100g (3.5 oz) sugar
- 1 tbsp chopped thyme
- 3 tbsp red wine vinegar
- 2 tbsp butter
Method
1. Combine the cherries, sugar, chopped thyme, red wine vinegar, and butter in a pot. Cook over medium heat for 40-45 minutes, stirring frequently to prevent sticking.
2. After cooking, turn off the heat and gently mash the cherries to release their juices and enhance the sauce's texture.
3. Transfer the sauce into a sterilised jar. Allow it to cool before storing in the refrigerator. The sauce should keep well for up to 2 weeks.
#howto #cooking #foryou #recipe #shortsvideo #food #viral #cookingrecipes #shorts #christmas #howto #homemade #cherry
Recipe for Cherry Barbecue Sauce: How to make Oven BBQ Chicken
I've been on a bit of a cherry kick recently, so I was super excited to hear about this recipe for Cherry BBQ Sauce! It's just right for summertime. It's sweet, and finger-licking good!!
I got the sauce recipe from Jay Kinney's e-book, Superb Sauces, and the oven BBQ technique from The Pioneer Woman blog.
Here's how you make the sauce:
-1/2 tsp. smoked paprika
-1 tsp. white vinegar
-1 Tbsp. dry mustard
-2 Tbsp. molasses
-2 Tbsp. light brown sugar
-2 sprigs fresh thyme
-3/4 cup cherry preserves
-3 cup homemade Ketchup
Mix everything in a medium saucepan. Turn heat to low and cook for twenty minutes.
Discard the thyme and puree in a food processor.
And then for the chicken, here's what you do:
Drizzle olive oil on a rimmed baking sheets and place chicken thighs skin side down in the pans. Roast for 25 minutes at 400 degrees. Remove from oven briefly, brush sauce all over the thighs, then use a spatula to flip them over to the other side. Brush the tops with more sauce and return to the oven for 7 minutes. Remove from oven, brush on more sauce, and return to the oven for another 7 minutes. Remove from oven, brush on sauce, and turn up the temperature to 425 degrees.
Continue roasting for another 5 minutes, or until the sauce is starting to brown around the edges and the thighs are totally cooked through. Remove from the oven and let sit for 10 minutes before serving.
ENJOY!! :)
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