A recipe for Chicken and Cherries Jubilee. Follow the simple recipe instructions for Chicken and Cherries Jubilee shared by other home cooking experts.
Ingredients
2 Broiler fryers, 2-1/2 to 3 Lb each, or breasts, thighs, And drumsticks only2 Tbs. Butter
Salt and pepper
1 can Bing cherries; pitted (1 lb)
1 c. Chili sauce
2 Chicken bouillon cubes OR
2 Tsp. Chicken stock base
1/4 c. Pale dry sherry
2 Tbs. Cornstarch
2 Tbs. Water
3 Tbs. Brandy OR Cognac; warmed
Directions
For a dramatic party dish, flame chicken and 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 cubes. 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
