Chicken Cerise

• 3 (2 lb.) chickens, halved or split
• 2 c. canned red sour pitted cherries
• 6 Tbsp. butter
• 1 Tbsp. flour
• 1 tsp. sugar
• 1/8 tsp. ground allspice and cinnamon
• 1/8 tsp. dry mustard
• 1 c. crushed pineapple
• 2 Tbsp. dark rum or 1 Tbsp. rum extract
• 1 chicken bouillon cube
• 1/4 tsp. red food coloring
• paprika
• 1 tsp. salt
• 3 c. hot cooked rice

1. Season chicken with paprika and 1/2 teaspoon salt.
2. Saute chicken in butter until brown.
3. Remove chicken.
4. Blend flour, sugar, spices and 1/2 teaspoon salt in butter remaining in skillet.
5. Drain cherries and pour the liquid into the skillet. Return chicken to skillet.
6. Add pineapple, rum, bouillon cube and food coloring.
7. Cover and simmer for 30 minutes.
8. Add cherries and simmer for 10 minutes.

chickens, cherries, butter, flour, sugar, ground allspice, dry mustard, pineapple, dark rum, chicken, red food coloring, paprika, salt, hot cooked rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=721353 (may not work)