Chicken & Cherries Jubliee
Yield
12 servingsPrep
20 minCook
8 hrsReady
8 hrsLow Fat, Low Cholesterol, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
whole chicken
|
*
|
| 2 | tablespoons |
butter
|
|
| 1 | can |
Bing cherries
pitted |
* |
| 1 | cup |
chili sauce
|
|
| 2 | each |
chicken bouillon cubes
|
*
|
| 2 | teaspoons |
chicken broth
|
|
| ¼ | cup |
sherry
|
*
|
| 2 | tablespoons |
cornstarch
|
|
| 2 | tablespoons |
water
|
|
| 3 | tablespoons |
brandy
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
whole chicken
|
*
|
| 3E+1 | ml |
butter
|
|
| 1 | can |
Bing cherries
pitted |
* |
| 237 | ml |
chili sauce
|
|
| 2 | each |
chicken bouillon cubes
|
*
|
| 1E+1 | ml |
chicken broth
|
|
| 59 | ml |
sherry
|
*
|
| 3E+1 | ml |
cornstarch
|
|
| 3E+1 | ml |
water
|
|
| 45 | ml |
brandy
|
|
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.
