Search
by Ingredient

Chicken & Cherries Jubliee

Empty starEmpty starEmpty starEmpty starEmpty star

YIELD

11 servings

PREP

20 min

COOK

7 hrs

READY

7 hrs

Ingredients

2 2
EACH EACH BROILER FRYERS *
2 3E+1
TABLESPOONS ML BUTTER
1 1
CAN CAN BING CHERRIES
pitted *
1 237
CUP ML CHILI SAUCE
2 2
2 1E+1
TEASPOONS ML CHICKEN BROTH
¼ 59
CUP ML SHERRY *
2 3E+1
TABLESPOONS ML CORNSTARCH
2 3E+1
TABLESPOONS ML WATER

Directions

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 ½ 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 32g (1.1 oz)
Amount per Serving
Calories 49 39% from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 6mg 2%
Sodium 348mg 15%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 6%
Sugars g
Protein 1g
Vitamin A 5% Vitamin C 7%
Calcium 1% Iron 1%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low Cholesterol, Trans-fat Free, Low Carb
 
More health news

Email this recipe