Chicken and Cherries Jubliee

Yields:	11 servings
Rate this Recipe

	Preparation	20 minutes
	Cooking	7 hours
	Ready In	7 hours

Ingredients

2	each	broiler fryers
2	tablespoons	butter
1	x	salt and black pepper
1	can	bing cherries	pitted
1	cup	chili sauce
2	each	chicken bouillon cubes
2	teaspoons	chicken broth
1/4	cup	sherry
2	tablespoons	cornstarch
2	tablespoons	water

Directions

Wash chicken.

Pat dry with paper towels. Melt butter in a large frying pan.

Brown chicken on all sides.

Transfer to crockery pot. Season with salt and pepper.

Pour 1/2 cup cherry juice into frying pan. Stir to loosen drippings.

Pour over chicken. Add chili sauce and bouillon cubes.

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 flaming sauce over chicken.

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Member Review

Baked Beans C/P

Great basic bean recipe for bean lovers. The only thing missing in the recipe is an indication of what size of crockpot to use. The four quart one we used was a bit too small, but after adjustment of ingredients it turned out great!

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