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Chicken and Cherries Jubilee

12 Skinless Boneless Chicken Breasts
2 Tablespoons Margarine
Salt and pepper
1 Can Cherries -- pitted, 1 lb, Bing
1 Cup Chili sauce
2 Vegetarian Bouillon -- OR 2 t chicken stock
1/4 cups Dry Sherry -- Pale
2 Tbsp Cornstarch
2 Tbsp Water
3 Tbsp Brandy -- Or Cognac, warmed


FOR A DRAMATIC PARTY DISH; FLAME CHICKEN & CHERRIES AT THE TABLE


Wash chicken. Pat dry with paper towels. Melt margarine in a large frying pan. Brown chicken on all sides. Transfer to slow cooker. 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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