| 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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