Chicken with Cherries in Cherry Syrup

I first cooked this dish with my sister, this was our first attempt to cook 'internationally' or going out our boundary where our tastebuds are not acccustomed. When I first tasted it, it felt weird, but in a good way because before when we cook, we don't use rosemary, thyme or whatever herbs there is, we just use instant seasoning, in fact it's not me who cook at all, I just let someone cook the food for me. Now, I could say that I totally enjoy cooking. I repeated this dish when I saw a stall selling cherries during the market day in town. Before, my sister and I used canned cherries, this time, it's fresh, and I'm telling you, fresh is better because it's less sweet and the taste is more natural. Taking out the seed of the cherries is time consuming though, but it's worth it because of the wonderful end result.

Ingredients:

6 Chicken Pieces
Olive Oil

Cherries
Salt and Pepper
Rosemary

2 Tbsp Sugar
1 Cup of Water

Directions:

First, take out the seeds of the cherries (10-20 pieces) and put the cherries on a pan, add the water, rosemary, salt, pepper and sugar, bring into a boil or until the syrup becomes thickin consistency. Use the 1/4 of the syrup to marinade the chicken and set aside the remaining. Marinate the 6 chicken pieces into the cherry syrup, leave for 2 hours. Then after two hours, cook the chicken on the oven for 45 minutes on 170 C putting the olive oil, rosemary, 10 pieces of cherries (without seeds), salt and pepper.  When the chicken are now cooked add the cherry syrup, plate it, take a picture before you eat. Bon Appetit Mes Amis : )