1 2 1/2-pound broiler-fryer chicken, cut up (2 1/2 - 3-pounds)
6 chicken breast halves, skinned and boned
1/2 cup milk
1/2 cup all-purpose flour
1 teaspoon dried thyme
Salt and pepper, to taste
1 tablespoon vegetable oil (1 to 2 tablespoons)
1 16-ounce can unsweetened tart cherries
1/4 cup brown sugar
1/4 cup granulated sugar
1 teaspoon prepared yellow mustard
Rinse chicken; pat dry with paper towels. Pour milk into a shallow container. In another container, combine flour, thyme, salt and pepper. Dip chicken first in milk, then in flour mixture; coat evenly.
Heat oil in a large skillet. Add chicken; brown on all sides. Put chicken in a 13 Ã— 9 Ã— 2-inch baking dish. Bake, covered with aluminum foil, in a preheated 350Âº oven 30 minutes.
Meanwhile, drain cherries, reserving 1/2 cup juice. In a saucepan, combine cherries, reserved cherry juice, brown sugar and granulated sugar; mix well. Bring mixture to a boil over medium heat. Add mustard; mix well. Cook 5 minutes, or until slightly thickened.
After chicken has cooked 30 minutes, remove baking dish from oven. Carefully remove foil cover; spoon hot cherry mixture evenly over chicken. Bake, uncovered, 15 minutes, or until chicken is done. Serve immediately.
Notes: 2 cups frozen unsweetened tart cherries can be substituted for canned tart cherries; use 1/2 cup cherry juice blend or water in place of juice from canned cherries.