Chickens Montmorency in cherry sauce

Ingredients:


- 1.5 kg chicken


- 2 tsp. salt


- 1/2 tsp. black pepper


- 4 tbsp butter


- 1 Cup red semisweet wine


- 2 tsp. cornstarch


- 1.5 cups of fresh or canned cherries (pitted)





Method of preparation:


Carcasses of chicken rubbed with salt and pepper and place in a shallow pan with melted butter (2 tbsp). A pot of chicken to put in pre-heated to 190 degree oven until, until chicken is browned and are soft (don't forget to water them eye-catching juice so they are not burnt). Ready chickens to lay out on a dish and cover, so they are not cool.




The sauce is prepared as follows: remaining in the roasting pan juice pour into a saucepan, add to it the wine and put on low heat so that the liquid is slightly evaporated. Starch diluted in 2 tbsp water and mix well pour into a saucepan. Cook until the starch thickens, stirring constantly. Then put in a cherry sauce, 2 tbsp butter and cook for another few minutes (4-5min.). Chicks pour the resulting sauce.




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