CHICKEN CHERRIES JUBILEE
2 broiler fryers, 2 1/2 to 3 lb. each, or breasts, thighs, and drumsticks only
2 T. butter
Salt and pepper
1 (1 lb.) can Bing cherries, pitted
1 C. chili sauce
2 chicken bouillon cubes or 2 tsp. chicken stock base
1/4 C. pale dry sherry
2 T. cornstarch
2 T. water
3 T. 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.