👨‍🍳 Instruktioner

1. 1

   Sear the chicken: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken pieces and sear until golden brown on all sides. Remove chicken from the skillet and set aside.

   💡 Proffstips: Searing the chicken creates a flavorful crust and locks in juices.
2. 2

   Sauté aromatics: Add the sliced onion to the same skillet and cook until softened and lightly browned, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.

   💡 Proffstips: Scrape up any browned bits from the bottom of the pan to incorporate into the sauce.
3. 3

   Build the sauce: Return the chicken to the skillet. Add the dried sour cherries, toasted walnuts, chicken broth, honey (or sugar), cinnamon, allspice, salt, and pepper. Stir to combine.

   💡 Proffstips: If using fresh sour cherries, you may need to adjust the cooking time and sweetness.
4. 4

   Simmer the dish: Bring the mixture to a simmer, then reduce the heat to low, cover the skillet, and cook for 25-30 minutes, or until the chicken is cooked through and tender, and the sauce has thickened slightly.

   💡 Proffstips: Stir occasionally to prevent sticking.
5. 5

   Serve: Adjust seasoning if necessary. Serve the chicken with its sauce hot, ideally over rice pilaf or with crusty bread to soak up the delicious sauce.

   💡 Proffstips: This dish is also excellent served with a side of steamed vegetables.