Title: Crockpot Chicken & Cherries Jubilee
Categories: Main
Yield: 11 Servings
| 3 | lb | Chicken breasts |
| 2 | tb | Butter |
| | | Salt and pepper |
| 1 | cn | Bing cherries; pitted (1 lb) |
| 1 | c | Chili sauce |
| 2 | | Chicken bouillon cubes OR |
| 2 | ts | Chicken stock base |
| 1/4 | c | Pale dry sherry |
| 2 | tb | Cornstarch |
| 2 | tb | Water |
| 3 | tb | 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 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.