Roast Chicken With Spiced Cherries And Gnocchi - cooking recipe

Ingredients

1 None 14 oz can or jar of cherries in syrup, drained, syrup reserved
3-4 tbsp oil
4 None large chicken breasts
3 None medium onions, peeled, 1 finely diced, 2 sliced into thin rings
2 None cinnamon sticks
4 tbsp honey
1/2 cup balsamic vinegar
2 tsp cornstarch, mixed with 3 tbsp water to form a smooth paste
1/2 tsp crushed black pepper
1 1/2 lb fresh gnocchi
1-2 tbsp all purpose flour
2 tbsp butter
None None Green salad, to serve

Preparation

Preheat the oven to 300\u00b0F. Place the cherry juice in a measuring cup and top up with water to make 1 1/4 cups. Heat the oil in a skillet and cook the chicken, turning, for 10 mins. Season with salt and place in a roasting pan. Roast for 10 mins.
Add the diced onion to the hot skillet and saute for 5 mins. Add the cinnamon, honey, vinegar and cherry juice mixture. Bring to a boil and simmer over a low heat for 3 mins. Stir in the cornstarch, bring to a boil again and simmer for 1 min, stirring. Add the black pepper and season with salt. Add the cherries and warm through.
Cook the gnocchi in boiling salted water according to the package instructions. Drain and keep warm.
Toss the onion rings in the flour, shaking off any excess. Heat the butter in a skillet and cook the onion rings, turning, until golden brown.
Remove the cinnamon sticks and spoon the cherry sauce on to dinner plates. Slice the chicken and arrange on top. Serve with the gnocchi, onion rings and a green salad.