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Print this Recipe    Chicken Cherries

Chicken & Cherries Jubliee

2 broiler fryers, 2 1/2 lbs each
2 tablespoons butter
salt and pepper
1 lb 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

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 chubes. 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.
Makes 10 to 12 servings.

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