One of the old saws of pairing food with wine is, "If it grows together, it goes together." California is known for producing some of the finest reds in the world, but did you also know it's one of North America's top sweet cherry growers? That's just the inspiration we needed to infuse this red wine reduction with dried cherries for a flavor pairing that almost makes too much sense. We put it next to a bubbling-hot gratin made with one other bit of produce California is known for: artichokes! Check to see if your bed just got bigger, because this meal will make you feel like a California king!
Drain and coarsely chop artichokes. Stem and mince parsley. Coarsely chop cherries. Keep crispy rice cereal in shipping bag and lightly crush into coarse crumbs. Rinse chicken breasts, pat dry, and season both sides with ½ tsp. salt and ¼ tsp. pepper.
Assemble and Cook the Gratin
Combine artichokes, evaporated milk, half the Parmesan, half the parsley, half the crispy rice cereal, ½ tsp. salt, and ¼ tsp. pepper in a medium mixing bowl. Transfer to prepared casserole dish and top with remaining Parmesan and remaining crispy rice cereal. Bake 15 minutes, or until bubbly and browned. Use a small oven-safe pan if you don't have a small casserole dish.
Cook the Chicken
While gratin bakes, heat 2 tsp. olive oil in a medium pan over medium-high heat. Add chicken to hot pan and cook 5-6 minutes per side, or until well-browned and chicken reaches a minimum internal temperature of 165 degrees. Remove chicken from pan and let rest at least 5 minutes. Reserve pan (no need to wipe clean).
Make the Cherry Red Wine Sauce
Place pan used to cook chicken over medium heat. Add red wine and cook 1 minute, or until mostly evaporated. Add dried cherries, demi-glace, and ⅓ cup water. Stir and bring to a simmer. Cook 2-4 minutes, or until thick enough to coat back of a spoon. Remove from burner.
Plate the Dish
Serve artichoke gratin in casserole or on a plate alongside chicken and cherry red wine sauce. Garnish with remaining parsley.