Chicken Cherries Jubilee

Yield: 10 to 12 servings

Ingredients

• 2 broiler fryers, 2 1/2 to 3 pounds each, or breasts, thighs and drumsticks only
• 2 tablespoons butter
• Salt and pepper
• 1 (1 pound) can Bing cherries, pitted
• 1 cup chili sauce
• 2 chicken bouillon cubes or 2 teaspoons chicken stock base
• 1/4 cup pale dry sherry
• 2 tablespoons cornstarch
• 2 tablespoons water
• 3 tablespoons brandy or cognac, warmed

Instructions

1. Wash chicken and pat dry with paper towels.
2. Melt butter in a large frying pan. Brown chicken on all sides.
3. Transfer to slow cooker.
4. Season with salt and pepper.
5. Pour 1/2 cup cherry juice into frying pan. Stir to loosen drippings and pour over chicken.
6. Add chili sauce and bouillon cubes, then cover.
7. Cook on LOW 6 to 8 hours, or until tender.
8. Remove chicken from pot and keep warm.
9. Pour juices into saucepan. Skim fat. Boil until slightly reduced.
10. Add sherry and remaining cherry juice.
11. Combine cornstarch and water.
12. Stir into juice mixture.
13. Cook until thickened.
14. Add cherries and heat.
15. Arrange chicken on warm platter.
16. Ignite warmed brandy and flame sauce.
17. Spoon flamed sauce over chicken.

Attribution

Posted by luvtocook at Recipe Goldmine 6/7/01 5:34:24 am.