Chicken And Cherries Jubliee

12 servings

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Chicken And Cherries Jubliee Ingredients

12 Skinless Boneless Chicken	2 Vegetarian Bouillon; OR 2 t
2 tb Margarine	1/4 c Dry Sherry; Pale
Salt and pepper	2 tb Cornstarch
1 cn Cherries; pitted, 1 lb, Bing	2 tb Water
1 c Chili sauce	3 tb Brandy; Or Cognac, warmed

Instructions for Chicken And Cherries Jubliee

FOR A DRAMATIC PARTY DISH; FLAME CHICKEN & CHERRIES AT THE TABLE Wash chicken. Pat dry with paper towels. Melt margarine 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. Recipe by: Extra Special Crockery Pot Recipes Posted to EAT-LF Digest by Reggie Dwork on May 26, 1999, converted by MM_Buster v2.0l.

Main Ingredient: ChickenCuisine: Uncategorized