Title: Chicken Jubilee
Categories: Poultry Lowfat
Yield: 4 Servings
| 3 | lb | Chicken; cut\serving pieces |
| | | Salt |
| 1 | | Can dark, sweet cherries;* |
| 1/2 | c | Sherry |
| | | Orange juice |
| 3/4 | ts | Lemon rind; grated |
| 3 | tb | Cornstarch |
| 3 | tb | Orange juice |
* 1 lb, 13 oz can, pitted cherries in syrup THIS IS AN EXCELLANT COMPANY
DISH THAT'S EASY TO MAKE OFTEN FOR THE FAMILY. Sprinkle the chicken pieces
lightly with salt and spread them in a single layer in a broiling pan.
Broil until the skin is light gold, about 10 minutes on each side. This is
an effortless low-calorie way to brown chicken. Place the chicken pieces in
a large casserole. Drain the cherries and save the syrup. Add 1/2 cup
sherry to the syrup and add enough orange juice to make 2 1/4 cups of
liquid. Stir the lemon rind into the liquid and pour over the chicken.
Bring to a boil and simmer covered over low heat until tender, about 30
minutes. STOP AT THIS POINT if the dish is being prepared a day ahead.
Remove the chicken and refrigerate the chicken and cooking liquid
separately overnight. Skim off the congealed fat from the surface of the
liquid. Return the chicken to the liquid and reheat. Stir in the cherries.
Mix the cornstarch and 3 Tablespoons orange juice together and stir slowly
into the cooking liquid. Continue cooking a few minutes until the sauce
thickens. Serve with rice. YIELD: 4 to 6 servings. SOURCE: The Jewish
Low-Cholesterol Cookbook