Chicken carcass RUB with salt and pepper and place in shallow casserole with melted butter (2 tbsp). The pan with the chicken put in a preheated to 190 degrees oven until then, until the chicken is lightly browned and are tender (do not forget to water them eye-catching juice, so they are not burnt). Chickens ready to lay out on a dish and cover to keep them warm. I'm a big chicken, so I baked in the grill.

The sauce is prepared as follows: remaining in the pan juice to pour into a saucepan, add to it the wine and put on low heat so the liquid is slightly evaporated. Starch diluted in 2 tbsp water and, stirring pour in a saucepan. Cook until the starch thickens, stirring constantly.

Then put the sauce and the cherries, 2 tbsp butter and cook for a few minutes (4-5min).

Chickens you can pour the finished sauce, but I have a very big chick was and I butchered it into pieces and put in sauce, put out 5 minutes.

Serve with rice.