PREP TIME: 10 mins | COOK TIME: 45 to 50 mins
1 16-ounce can Montmorency tart cherries, unsweetened
1 broiler-fryer chicken, cut up
1/2 cup milk
1/2 cup all-purpose flour
1 teaspoon dried thyme
Salt and pepper, to taste (used 1/4 teaspoon salt, 1/8 teaspoon pepper)
1 to 2 tablespoons vegetable oil
1/4 cup brown sugar
1/4 granulated sugar
1 teaspoon prepared yellow mustard
Makes 6 servings
Rinse chicken; pat dry with paper towels. Pour milk into a shallow container.
Combine flour, thyme, salt and pepper. Dip chicken first in milk, then in flour mixture; coat evenly.
Heat oil in a large skillet. Add chicken; brown on all sides.
Put chicken in a 13x9x2-inch baking dish. Bake covered with aluminum foil, in a preheated 350 degree F oven for 30 minutes.
Meanwhile, drain Montmorency tart cherries, reserving 1/2-cup of Montmorency tart cherry juice. Combine Montmorency tart cherry juice, brown sugar and granulated sugar in a small saucepan; mix well.
Bring mixture to a boil over medium heat. Add mustard; mix well. Cook 5 minutes, or until sauce is slightly thickened. Stir in Montmorency tart cherries.
After chicken has cooked 30 minutes, remove from oven and uncover. Spoon hot tart cherry mixture over chicken.
Bake, uncovered, 15 to 20 minutes, or until chicken is tender. Serve immediately.