* 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
How To make Chicken& Cherries Jubliee C/P's Videos
Weekly Meals July 27th - August 2nd ~ Tess's Kitchen
Come join me in my kitchen for the past week. I hope my meals and cooking inspire you. I like to be frugal and cook what is on sale and what is in season.
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I have always loved to cook. Just my husband and I for over 30 years. Wanted to share my kitchen with you and hope you enjoy some recipes I cook and have created over the years.
Lets have some fun with cooking to soothe the soul. Today is the time to enjoy a piece of yesterday for tomorrow.
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