Chicken and Cherries Jubliee

Yields:	12 servings
Rate this Recipe

	Preparation	20 minutes
	Cooking	8 hours
	Ready In	8 hours

Ingredients

2	each	frying chicken
2	tablespoons	butter
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
3	tablespoons	brandy

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

Grilled Portobello Salad with Goat Cheese

This is a superb recipe!!! Served it to our "New Year's Gang"--16 persons & was a great success! The only ingredient I added to the dressing was 1/2tsp. sugar which mellowed the tart taste. Also used a few rings of red onion for garnish & halved cherry tomatoes in place of the vine ripened, seeded tomato in the recipe. For an extra touch I served a toasted croustade rubbed with garlic & brushed with olive oil & covered with chopped & seeded tomato & goat cheese, then broiled again to warm on the side of each plate.

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