*  Exported from  MasterCook  *
 
                       Chicken & Cherries Jubliee C/p
 
 Recipe By     : 
 Serving Size  : 11   Preparation Time :0:00
 Categories    : Crockpot                         Poultry
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2                    broiler fryers -- * see note
                         (2 1/2 lbs each
    2      tablespoons   butter
                         salt and pepper
    1      can           bing cherries -- pitted (1 lb)
    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
 
    * Use breasts, thighs and drumsticks only. For a dramatic party dish;  
 flame chicken & cherries at the table       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 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.    SOURCE: Extra 
 Special Crockery  Pot Recipes
  
 
 
 
 
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