*  Exported from  MasterCook  *
 
                         CHICKEN & CHERRIES JUBLIEE
 
 Recipe By     : 
 Serving Size  : 11   Preparation Time :0:00
 Categories    : Main dish                        Chicken
                 Crockpot                         Fruits
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       ea           Broiler fryers -- 2-1/2 to 3
    1       x            Lb each -- or breasts; thighs;
    1       x            And drumsticks only
    2       tb           Butter
    1       x            Salt and pepper
    1       cn           Bing cherries -- pitted (1 lb)
    1       c            Chili sauce
    2       ea           Chicken bouillon cubes OR
    2       ts           Chicken stock base
      1/4   c            Pale dry sherry
    2       tb           Cornstarch
    2       tb           Water
    3       tb           Brandy OR Cognac -- warmed
 
   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.
  
 
 
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