Monday, November 19, 2007


Chicken in cherry marsala sauce (recipe in the comments)
Whole wheat cous cous
Grilled zucchini

Dark chocolate dipped shortbread
Hot tea
Michigan is rightfully known for its cherries. We get better cherries here than I have ever eaten. This is especially notable in dried cherries - a product I was unaware had varying quality. Michigan dried cherries are plump and unusually juicy. They are wonderful by the handful and a dream to cook with. They make this recipe transcendent. That said, I think this is such a good recipe that it would do well with any dried cherry. It is a great meal to impress company - note my parents, B (Dad) and Te (Stepmom) arrived today :) The only drawback is that you have to prep it pretty much last minute or the chicken dries out.

Prep Notes
Difficulty: Moderate (there's a lot to do last minute)
Chopping: Shallot, stripping thyme off stems
Time: 40 minutes
Make ahead: Pretty much a last minute deal.

J: "Autumnal sophistication."
M: "Bored by chicken? Add booze!"

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