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Name: Chicken And Cherries Jubliee
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 12
Cuisine: American
Ingredients: 3 tb Brandy; Or Cognac, warmed; 1/4 c Dry Sherry; Pale; Salt and pepper; 12 Skinless Boneless Chicken; 2 tb Water; 2 tb Margarine; 1 cn Cherries; pitted, 1 lb, Bing; 1 c Chili sauce; 2 Vegetarian Bouillon; OR 2 t; 2 tb Cornstarch

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INGREDIENTS

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

Servings

INSTRUCTIONS

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,

NOTES

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Chicken And Cherries Jubliee

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

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 <reggie@reggie.com> on May 26,  1999,

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Nutrition

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Serving Size: 1 Serving (111g)
Recipe Makes: 12 servings

Calories: 140
Calories from Fat: 58 (41%)

Amt Per Serving		% DV

	Total Fat 6.5g	9 %
	Saturated Fat 1.4g	7 %
	Monounsaturated Fat 2.7g
	Polyunsanturated Fat 1.8g
Cholesterol 58.8mg		18 %
Sodium 126.8mg		4 %
Potassium 308.4mg		8 %
Total Carbohydrate 1.4g		0 %
	Dietary Fiber 0.1g	1 %
	Sugars, other 1.3g
Protein 18.2g		26 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 140

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