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Title: Crockpot Chicken & Cherries Jubilee
Categories: Main
Yield: 11 Servings

3lbChicken breasts
2tbButter
  Salt and pepper
1cnBing cherries; pitted (1 lb)
1cChili sauce
2 Chicken bouillon cubes OR
2tsChicken stock base
1/4cPale dry sherry
2tbCornstarch
2tbWater
3tbBrandy 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 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.

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