Chicken Montmorency

• 2 cups black cherries (1 lb or 1 oz can)
• 1 (3 lb) frying chickens, cut up
• salt
• pepper
• paprika
• 3 tablespoons butter
• 1 tablespoon all-purpose flour
• 1 teaspoon sugar
• 1/8 teaspoon ground allspice
• 1/8 teaspoon cinnamon
• 1 chicken bouillon cube
• 1/4 cup kirschwasser cherry flavored liqueur (optional)

1. Drain cherries, reserving liquid.
2. Wash and dry chicken pieces and sprinkle with salt, pepper, and paprika.
3. Brown chicken on all sides in hot butter.
4. Remove from skillet.
5. To skillet, add 1/4 t salt, the flour, sugar, and spices; blend with drippings.
6. Gradually stir in cherry liquid and add chicken and remaining ingredients, except cherries.
7. Cover, bring to a boil and simmer for 40 minutes or until chicken is tender.
8. Add drained cherries and Kirschwasser for last 5 minutes of cooking time.
9. Serve over wide noodles.

black cherries, frying chickens, salt, pepper, paprika, butter, flour, sugar, ground allspice, cinnamon, chicken, kirschwasser cherry flavored liqueur

Taken from www.food.com/recipe/chicken-montmorency-47233 (may not work)