| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Poultry |
6 |
Servings |
INGREDIENTS
| 1/3 |
c |
Burgundy or other dry red |
|
|
wine |
| 3 |
T |
Brown sugar |
| 2 |
T |
Red wine vinegar |
| 2 |
T |
Unsweetened orange juice |
| 1/4 |
t |
Grated orange rind |
| 2 1/4 |
c |
Pitted quartered sweet |
|
|
cherries 1 pound |
| 2 |
t |
Cornstarch |
| 2 |
t |
Water |
| 2 |
T |
Honey |
| 2 |
T |
Lemon juice |
| 6 |
|
Chicken leg quarters |
|
|
skinned |
| 1/2 |
t |
Salt |
| 1/4 |
t |
Pepper |
|
|
Vegetable cooking spray |
INSTRUCTIONS
Combine first 5 ingredients in a medium saucepan; stir well. Bring to
a boil over medium heat, and cook 5 minutes. Reduce heat to
medium-low; add cherries, and cook 10 minutes, stirring occasionally.
Combine cornstarch and water; stir well, and add to cherry mixture.
Bring to a boil over medium heat, and cook 1 minute or until slightly
thickened, stirring constantly. Pour into a bowl; set aside, and keep
warm. Combine honey and lemon juice; stir well, and set aside.
Sprinkle chicken with salt and pepper. Coat grill rack with cooking
spray, and place on grill over medium-hot coals. Place chicken on
rack, and cook 25 minutes, turning every 5 minutes. Lightly brush
chicken with half of honey mixture; cook 5 minutes. Turn chicken over;
brush with remaining honey mixture. Cook 5 minutes or until chicken is
done. Yield: 6 servings (serving size: 1 chicken leg quarter and 1/4
cup sauce). Per serving: 261 Calories; 6g Fat (21% calories from fat);
29g Protein; 21g Carbohydrate; 113mg Cholesterol; 302mg Sodium
Serving Ideas : Serve with cherry sauce. Recipe by: Cooking Light,
Jul/Aug 1994, page 65 Posted to MC-Recipe Digest V1 #393 by
igor@digex.net on Jan 28, 1997.
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