To the juices in the pan, add 1/2 cup port and reduce the liquid to half its original quantity.

Add 15 pitted black cherries and cook for 5 minutes. Thicken the sauce with 1/2 teaspoon cornstarch blended with cold water. Pour the sauce around the chicken in the casserole and pour over it 4 tablespoons browned butter.

Excellent with baked rock cornish hens.