Cider & Sour Cherry Braised Chicken with Porcini Mushroom Risotto 

Ingredients: 

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 

Instructions: 

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.