300 g Jerte cherries
3 turkey maigrets
40 g butter
3 dl (a glass and a half) wine
1 dl (1/2 glass) chicken broth
3 tablespoons Sherry vinegar
2 tablespoons cherry liqueur
1 tablespoon brown sugar
1 tablespoon clear honey
1 teaspoon corn flour
Salt and pepper

Make some cuttings on the maigrets skin and season meat. Put the wine, the liqueur and the honey in a pot and bring to a light boil. Add cherries, put the lid on and cook lightly for 10 minutes, remove and reduce the sauce to 1 glass. Heat a pan and roast the maigrets for 7 minutes on the skinned side and for 5 minutes on the other side. Remove grease, put sugar in the pan. When it is caramelized, add vinegar and broth. Reduce to 1 glass, add minced butter and a teaspoon corn flour with water. Add more salt, add cherries and heat (do not boil). Cut the maigrets and serve with the sauce.