Chicken Cherries Jubilee
|Title:||Chicken Cherries Jubilee|
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
Wash chicken and pat dry with paper towels. Melt butter in a large frying pan. Brown chicken on all sides. Transfer to crockpot. Season with salt and pepper. Pour 1/2 cup cherry juice into frying pan. Stir to loosen drippings and pour over chicken. Add chili sauce and bouillon cubes, then cover. Cook on LOW 6 to 8 hours, or until tender.
Remove chicken from pot and keep warm. Pour juices into saucepan. Skim fat. Boil until slightly reduced. Add sherry and remaining cherry juice.
Combine cornstarch and water. Stir into juice mixture. Cook until thickened. Add cherries and heat. Arrange chicken on warm platter. Ignite warmed brandy and flame sauce. Spoon flamed sauce over chicken.
Makes 10 to 12 servings.