Chicken & Cherries Jublieecrockpot, main dish, poultry 2.00 broiler fryers; 2-1/2 to 3 1 lb each; or breasts; thighs 1 and drumsticks only 2.00 tablespoon butter 1 salt and pepper 1.00 can bing cherries; pitted (1 lb) 1.00 cup chili sauce 2.00 chicken bouillon cubes or 2.00 teaspoon chicken stock base 0.25 cup pale dry sherry 2.00 tablespoon cornstarch 2.00 tablespoon water Recipe by: 20 3 =20tablespoons 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 kee 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. |
