200 g Jerte cherries
6 chicken pieces
4 teaspoons oil
1 packet onion soup
1 cube chicken broth
9 tablespoons cherry jam
4 tablespoons pink sauce

Fry chicken pieces in oil until they get brown (no salt is needed because the sauce is already salty), and put in an ovenproof dish. Mix onion soup and broth cube, minced,
and batter the chicken in that mixture, add pink sauce and jam, already mixed. Cover the dish with tinfoil and cook in the oven, preheated to 180ºC for 10 minutes. Turn and keep cooking for another 10 minutes. Check the chicken is well-cooked with a fork. Remove chicken and filter the sauce. Clean and bone the cherries, add to the sauce and let boil. Remove from the heat and serve the chicken with that dressing.