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1
Preheat the oven to 350u00b0F.
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2
Rinse the chicken with cold running water and pat dry with paper towels.
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3
Pour the milk into a shallow dish.
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4
Mix the flour, thyme, salt and pepper together on a sheet of waxed paper or a shallow tray.
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5
Dip each piece of chicken into the milk, then coat with the seasoned flour, shaking off the excess.
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6
Heat the oil in a large non-stick pan over a medium-high heat and cook the chicken pieces for 5 minutes on each side or until golden-brown.
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7
As they brown, transfer the chicken pieces to a 13x9-inch baking dish.
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8
When all the chicken has been transferred to the baking dish, cover it with foil and bake for 30 minutes.
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9
THE CHERRY SAUCE: Combine the reserved cherry juice and both sugars in a small saucepan and bring to the boil over a medium heat. Stir in the mustard and cook for a further 5 minutes, or until the sauce thickens slightly. Stir in the cherries. (The sauce will continue to thicken once it bakes.).
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10
After the chicken has baked for 30 minutes, uncover it, and spoon the hot cherry sauce over it.
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11
Bake, uncovered for a further 15 minutes, or until the chicken is tender and the juices run clear.
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12
Serve over rice or noodles with steamed green vegetables.
