Cider & Sour Cherry Braised Chicken with Porcini Mushroom Risotto
2 tablespoons of your favorite Koroneiki Extra Virgin Olive Oil
1 whole chicken, cut into 6-8 pieces
2 teaspoons Porcini Infused Premium Salt
1 teaspoon cracked black pepper
1 cup apple cider
1/3 cup Lambic Sour Cherry Vinegar
1 cup frozen cherries, chopped
1 package Porcini Mushroom Risotto, cooked according to the instructions on the package
sage sprigs and leaves for garnish
Heat oil a large skillet over medium-high heat. While the skillet is warming up, season the chicken pieces with salt and pepper. Place chicken into the skillet and sear on both sides (about 4 minutes per side).
Deglaze the pan with cider and vinegar, bring to a simmer and add cherries. Reduce heat to medium-low, cover the skillet, and cook for 20-30 minutes.
To serve, place chicken on top of risotto, cover with additional pan juices, and garnish with sage.