Recipe - Grilled Herbed Mushrooms In Cold Tomato Dress

1/3 cup Burgundy or other dry red
wine
3 tablespoon Brown sugar
2 tablespoon Red wine vinegar
2 tablespoon Unsweetened orange juice
One fourth teaspoon Grated orange rind
2 One fourth cup Pitted quartered sweet
cherries, (1 pound)
2 teaspoon Cornstarch
2 teaspoon Water
2 tablespoon Honey
2 tablespoon Lemon juice
6 Chicken leg quarters,
skinned
One half teaspoon Salt
One fourth teaspoon Pepper
Vegetable cooking spray

Combine first 5 ingredients in a medium saucepan; stir well. Bring to a
boil over medium heat, and cook 5 minutes. Reduce heat to mediumlow; add
cherries, and cook 10 minutes, stirring occasionally.

Combine cornstarch and water; stir well, and add to cherry mixture. Bring
to a boil over medium heat, and cook 1 minute or until slightly thickened,
stirring constantly. Pour into a bowl; set aside, and keep warm.

Combine honey and lemon juice; stir well, and set aside.

Sprinkle chicken with salt and pepper.

Coat grill rack with cooking spray, and place on grill over mediumhot
coals. Place chicken on rack, and cook 25 minutes, turning every 5 minutes.
Lightly brush chicken with half of honey mixture; cook 5 minutes. Turn
chicken over; brush with remaining honey mixture. Cook 5 minutes or until
chicken is done. Yield: 6 servings (serving size: 1 chicken leg quarter and
One fourth cup sauce).

Per serving: 261 Calories; 6g Fat (21% calories from fat); 29g Protein; 21g
Carbohydrate; 113mg Cholesterol; 302mg Sodium

Serving Ideas : Serve with cherry sauce.

Recipe by: Cooking Light, Jul/Aug 1994, page 65

Posted to MCRecipe Digest V1 #393 by igor@digex.net on Jan 28, 1997.