Crispy Butterflied Chicken with Cherry Sauce
Our flat, crispy chicken is perfectly complemented by the hot and sour cherry sauce, make this one while cherries are in season!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- 1.8-2kg chicken
- 60g butter, softened
- 1 tablespoon extra virgin olive oil
- 6 small (pickling) red onions, halved
- coriander sprigs, for serving
- HOT & SOUR CHERRY SAUCE
- 2 cups (250g) cherries, pitted, halved, plus extra for serving
- 1 cup (220g) brown sugar, firmly packed
- ⅓ cup (75g) caster sugar
- 1 piece star anise
- ⅓ cup (80ml) Chinkiang vinegar
- 3 long red chillies, roughly chopped
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