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Cherry Chicken With Chili Sauce: A Sweet and Savory Delight

I can still picture my grandmother in her floral apron, humming softly as she pulled a bubbling casserole dish from the oven. The aroma that wafted through the kitchen was an intoxicating blend of sweet cherries, savory chicken, and a hint of spice. This Cherry Chicken with Chili Sauce wasn’t just a meal; it was a hug on a plate, a comforting reminder of home and family. It was the dish she made when we needed a pick-me-up, and the dish that always disappeared first at potlucks. Now, I’m excited to share this cherished family recipe with you, so you can create your own memories around this delicious dish.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Servings: 4-6
Yield: 4-6 servings
Dietary Type: Not specified

Ingredients

8 pieces chicken, on bone
Salt
Pepper
1 cup water
½ cup raisins
½ cup brown sugar
¾ cup chili sauce (same as 6 oz)
¾ cup ketchup (same as 6 oz)
1 (16 ounce) can dark cherries, pitted
1 cup cooking sherry

Equipment Needed

Broiler
Baking dish
Aluminum foil

Instructions

Preheat your broiler. Season the chicken pieces generously with salt and pepper.
Place the seasoned chicken in the broiler and broil until nicely browned on all sides. Keep a close eye on it to prevent burning. This step adds a wonderful depth of flavor to the chicken.
While the chicken is broiling, prepare the sauce. In a bowl, combine the water, raisins, brown sugar, chili sauce, and ketchup. Mix well until the brown sugar is dissolved and the sauce is evenly combined.
Remove the browned chicken from the broiler and place it in a baking dish.
Pour the sauce mixture over the chicken, ensuring all pieces are well coated.
Cover the baking dish tightly with aluminum foil.
Preheat your oven to 325 degrees Fahrenheit (160 degrees Celsius).
Bake the covered chicken in the preheated oven for 30 minutes.
Remove the baking dish from the oven and carefully remove the aluminum foil.
Pour the cooking sherry and the pitted dark cherries over the chicken.
Return the baking dish to the oven and continue baking for another 15 minutes, uncovered.
After the 15 minutes, check the chicken for doneness. The internal temperature should reach 165 degrees Fahrenheit (74 degrees Celsius) using a meat thermometer inserted into the thickest part of the chicken, without touching the bone. If not done, continue baking for a few more minutes, checking frequently.
Once the chicken is cooked through, remove the baking dish from the oven.
Let the chicken rest for a few minutes before serving to allow the juices to redistribute.

Expert Tips & Tricks

For an even richer flavor, try marinating the chicken in the chili sauce and ketchup mixture for at least 30 minutes (or even overnight) before broiling. This will allow the flavors to penetrate the chicken more deeply.
If you find the sauce is becoming too thick during baking, add a splash more water or cooking sherry to thin it out.
Don’t be afraid to adjust the sweetness to your liking. If you prefer a less sweet sauce, reduce the amount of brown sugar. For a spicier kick, add a pinch of red pepper flakes to the sauce.
For a crispier skin, you can broil the chicken uncovered for a few minutes at the end of the baking time, but watch it closely to prevent burning.
If you don’t have cooking sherry, you can substitute it with dry white wine or even chicken broth.
For a deeper cherry flavor, consider adding a splash of cherry juice to the sauce.

Serving & Storage Suggestions

Serve the Cherry Chicken with Chili Sauce hot, spooning the delicious sauce over each piece of chicken. It pairs wonderfully with steamed rice, mashed potatoes, or quinoa to soak up all that flavorful sauce. A side of green beans or a simple salad adds a refreshing contrast to the richness of the dish.

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply microwave until heated through, or bake in a preheated oven at 350 degrees Fahrenheit (175 degrees Celsius) until warmed. The sauce may thicken upon cooling, so you might want to add a splash of water or chicken broth when reheating to restore its consistency. You can also freeze the cooked chicken for up to 2-3 months. Thaw it overnight in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	574.1 kcal	N/A
Calories from Fat	20 g	4%
Total Fat	2.3 g	3%
Saturated Fat	0.8 g	4%
Cholesterol	3.3 mg	1%
Sodium	829.1 mg	34%
Total Carbohydrate	85.7 g	28%
Dietary Fiber	4.5 g	17%
Sugars	65.2 g	261%
Protein	4.8 g	9%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

For a spicier version, add a dash of hot sauce or a pinch of red pepper flakes to the chili sauce.
If you’re not a fan of raisins, you can omit them or substitute them with dried cranberries.
For a richer flavor, use bone-in, skin-on chicken thighs or drumsticks instead of chicken pieces.
To make this dish gluten-free, ensure that your chili sauce and ketchup are gluten-free varieties.
If you want to add vegetables, consider adding sliced bell peppers, onions, or mushrooms to the baking dish along with the chicken.
Experiment with different types of fruit. Pineapple chunks or mandarin oranges can be a delicious addition to the sauce.

FAQs (Frequently Asked Questions)

Q: Can I use fresh cherries instead of canned cherries?
A: Yes, you can! If using fresh cherries, pit them and use about 2 cups. You may need to add a touch more sugar as canned cherries are often packed in syrup.

Q: Can I make this ahead of time?
A: Absolutely! You can prepare the dish up to the point of baking, cover it tightly, and refrigerate it for up to 24 hours. Add the sherry and cherries just before baking.

Q: What’s the best way to prevent the chicken from drying out?
A: Covering the baking dish with foil during the first half of the baking time helps to keep the chicken moist. Be sure to check the internal temperature regularly to avoid overcooking.

Q: Can I use boneless, skinless chicken breasts?
A: Yes, but keep in mind that boneless, skinless chicken breasts will cook faster and can dry out more easily. Reduce the baking time and check for doneness frequently.

Q: Can I use a different type of sherry?
A: While cooking sherry is commonly used in this recipe, you can experiment with other types of sherry, such as dry sherry or medium-dry sherry. The flavor will vary slightly depending on the type of sherry used.

Final Thoughts

This Cherry Chicken with Chili Sauce is more than just a recipe; it’s a taste of home, a comforting and flavorful dish that’s sure to become a family favorite. Don’t be afraid to experiment with the ingredients and make it your own. I encourage you to gather your ingredients, put on some music, and create your own culinary masterpiece. I’d love to hear how it turns out for you, so please share your feedback and any variations you try. Pair this delightful chicken with a crisp Sauvignon Blanc for a truly memorable meal. Happy cooking!

Cherry Chicken With Chili Sauce Recipe