Annabel Cohen's maple dried cherry and mushroom chicken - FOX 32 News Chicago

Annabel Cohen's maple dried cherry and mushroom chicken

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Get this recipe courtesy of Annabel Cohen.

6-8 boneless skinless chicken breasts (about 2 - 2 1/2 pounds)
Olive oil to brush on chicken
Kosher salt and pepper to taste

3 tablespoons olive oil
1/4 cup pure maple syrup
1/2 cup white wine
1/2 cup orange or apple juice
1/4 cup balsamic vinegar
1 cup dried cherries
1 cup chicken broth
12 ounces mushrooms, your favorite variety, sliced thin
Salt and pepper to taste


To make sauce: Combine all sauce ingredients except mushrooms in a large saucepan over medium-high heat, stirring well. Bring the mixture to a boil and reduce heat slightly to a light boil. Cook stirring occasionally for 10 minutes. Add mushroom and continue to cook, stirring, until the liquid has reduced to about 1 cup. Add salt and pepper to taste and keep warm while you grill the chicken, or chill the sauce until ready to use, up to a day in advance.

Grill the Chicken: Preheat the grill to medium-high.

If the chicken breasts are large, but them in half, horizontally, to make 2 thin fillets.
Brush chicken with olive oil and season lightly with salt and pepper. Grill breasts for 4-5 minutes on each side or until they are cooked through. Do not overcook the chicken or it will be tough and dry. Remove the chicken to a serving platter and serve with the sauce, spooned over. Makes 6 servings.
Annabel Cohen's Maple and Brown Sugar Bread Pudding with Pecans and Raisins

8 large eggs
1 quart milk
1/2 cup brown sugar
3/4 cup maple syrup, plus more for drizzling
1 Tbs. vanilla extract
1 pound loaf challa (egg bread) cut into 1-inch chunks
1 cup chopped walnuts or pecans (plus more for garnish, if desired)
1 cup golden raisins

Preheat oven to 375°F. Spray 12 ramekins or a large attractive baking dish (2-3 quart) with nonstick cooking spray. Set aside.

Whisk eggs, milk, sugar, maple syrup, and vanilla in large bowl to blend. Add bread, nuts and raisins and stir to coat.

Transfer to ramekins or prepared dish.

Bake until puffed and golden and toothpick inserted into center comes out clean, about 30-minutes for the ramekins or 50 minutes for the baking dish. Cool slightly before serving, drizzled with more maple syrup. You can also un mold the ramekins while still warm, if desired. Makes 8-12 servings.

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