Summertime Roasted Chicken with Cherry & Almond Wild Rice

Summertime Roasted Chicken with Cherry & Almond Wild Rice

Sun-splashed Bing cherries at their ripest and juiciest turn the Summertime Roasted Chicken with Cherry & Almond Wild Rice into a warm-weather delight.

InHarvest Products Used

Ingredients:

Recipe courtesy of Jasper Mirabile, chef/owner, Jasper’s, Kansas City, Mo.

Yield: 4 servings

Chicken

  • 1 c. balsamic vinegar
  • ½ c. brown sugar
  • ¼ c. melted butter
  • 1 orange, peeled and quartered
  • 1 onion, julienned
  • 2 lbs. bone-in chicken parts (thighs, breasts, wings, legs), rinsed and patted dry
  • 1/8 t. sea salt
  • 4 sprigs fresh rosemary
  • 1 c. pitted and halved fresh Bing cherries

Cherry & Almond Wild Rice

  • 4 qts. water
  • 8 oz. InHarvest Grade A or A+ Wild Rice
  • 4 oz. butter
  • 1 onion, minced
  • 2 tomatoes, diced
  • 1 c. pitted and halved fresh Bing cherries
  • ¼ c. shaved almonds
  • ½ c. amaretto liqueur
  • Sea salt to taste
  • Fresh rosemary, as needed
     

 

Directions:

  1. In a large mixing bowl, pour in the balsamic vinegar along with brown sugar, butter, orange quarters and onion. Mix well.
  2. Add chicken to the bowl and sprinkle with salt and rosemary. Toss chicken in the balsamic mixture to coat.
  3. Add cherries and remove the chicken and sauce to a roasting pan. Roast at 400°F for 45 minutes until chicken is golden, basting as needed. Reserve pan juices.
  4. For the wild rice: Bring water to a boil; cook wild rice according to package directions. Strain and set aside.
  5. In a large sauté pan, heat butter over medium. Sauté onion until caramelized. (Take care not to burn.)
  6. Add tomato and sauté for 2 to 3 minutes.
  7. Add cooked wild rice and cherries. Toss with shaved almond. Add amaretto to the pan and season with salt.
  8. To serve: Place wild rice on a serving platter and top with roasted chicken. Pour juices from roasting pan over entire platter and garnish with rosemary.