I used dark skinless bone in pieces of chicken because that is what I had. Letting the chicken dry for a few moments after crusting it helped. I browned it on all sides before baking it and I sprayed with olive oil spray the top side when I first put it in. I turned once during baking and cooked to 165 degree meat temp. I tented it and the temp rose to almost 170 (Fahrenheit).
I had no scallions, so I used very finely diced onions in the sauce, I used olive oil instead of butter and I used about a cup and a half of fresh well drained cherries in place of dried ones and only about 5/8 of a cup of orange juice. I cooked a long and added about 1/4 cup pf sugar, while to release the pectin in the fruit.This all worked very well.
Completely Delicious. We loved it.
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I used dark skinless bone in pieces of chicken because that is what I had. Letting the chicken...