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Gluten-free holiday recipes

Makes 4-6 servings 4 bone-in, skin-on chicken thighs and legs (or chicken breasts or combination) 2 tablespoons olive oil 1 whole lemon 1 teaspoon salt 1/2 teaspoon black pepper 1 cup maraschino cherries, roughly chopped 1 cup pomegranate juice 2 tablespoons whiskey (optional) 3 tablespoons cold butter

Preheat oven to 350 degrees. Place the chicken on a sheet pan, drizzle with the olive oil. Finely grate the zest of the lemon and reserve for the sauce. Squeeze the lemon juice on the chicken and season with the salt and pepper. Rub the oil all over the chicken piece and then bake for 50-60 minutes or until the skin is golden brown and the juice from the chicken runs clear when you pierce with a knife. While the chicken bakes, make the sauce. In a small saucepan, combine the zest of the lemon with the chopped cherries, pomegranate juice and whiskey. Bring to a boil and then simmer, uncovered until the liquid reduces by half and the mixture thickens about 8 minutes. Stir the cold butter into the sauce to give it gloss and body. Taste the sauce and add some salt and pepper if needed. Reserve until the chicken is done. To serve, spoon the sauce on top of the chicken or serve on the side.