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Chicken & Cherries Jubliee

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      Title: CHICKEN & CHERRIES JUBLIEE
 Categories: Main dish, Chicken, Crockpot, Fruits
      Yield: 11 Servings
 
      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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