| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Poultry |
6 |
Servings |
INGREDIENTS
| 1/3 |
c |
Burgundy or other dry red wine |
| 3 |
tb |
Brown sugar |
| 2 |
tb |
Red wine vinegar |
| 2 |
tb |
Unsweetened orange juice |
| 1/4 |
ts |
Grated orange rind |
| 2 1/4 |
c |
Pitted quartered sweet cherries, (1 pound) |
| 2 |
ts |
Cornstarch |
| 2 |
ts |
Water |
| 2 |
tb |
Honey |
| 2 |
tb |
Lemon juice |
| 6 |
|
Chicken leg quarters, skinned |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
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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