Black Cherry Chicken with Kirsch (Chicken Montmorency)
Recipe from Cliff Cottage Inn

2 cups (1 lb., 1 oz can) black cherries
1 frying chicken (about 3 lbs.) cut up
salt, pepper, and paprika to taste
3 Tbsp butter
1 Tbsp all-purpose flour
1 tsp sugar
1/8 tsp each of ground allspice and cinnamon
1 chicken bullion cube
1/4 cup Kirsch (cherry liqueur), optional

Drain cherries, reserving liquid.

Wash and dry chicken pieces and sprinkle with salt, pepper, and paprika. Brown chicken on all sides in hot butter. Remove from skillet.

To skillet, add 1/4 tsp salt, the flour, sugar, and spices; blend with drippings. Gradually stir in cherry liquid and add chicken and remaining ingredients, except cherries. Cover, bring to a boil and simmer for 40 minutes or until chicken is tender.

Add drained cherries and Kirsch for last 5 minutes of cooking time. Serve over wide noodles.

Servings: 4.