FBD

Chicken and Cherries Jubilee

OtherChickenIntermediate420 minBy Northstar

Ingredients

Servings
4
  • 3 lb chicken pieces (bone-in, skin-on)
  • 2 tbsp butter
  • 1 tsp salt
  • 0.3 tsp black pepper
  • 16 oz canned Bing cherries, pitted, juice reserved
  • 1 cup chili sauce
  • 2 chicken bouillon cubes
  • 0.3 cup pale dry sherry
  • 2 tbsp cornstarch
  • 2 tbsp cold water

Instructions

  1. 1

    Melt butter in a large skillet over medium-high heat. Brown chicken on all sides.

  2. 2

    Transfer chicken to slow cooker. Season with salt and pepper.

  3. 3

    Pour ½ cup cherry juice into the skillet; stir to loosen drippings. Pour over chicken.

  4. 4

    Add chili sauce and bouillon cubes to slow cooker. Cover and cook on LOW 6–8 hours until tender.

  5. 5

    Remove chicken and keep warm. Pour cooking juices into a saucepan; skim fat. Bring to a boil; reduce slightly.

  6. 6

    Add sherry and remaining cherry juice. Mix cornstarch with cold water; stir into sauce and cook until thickened.

  7. 7

    Add cherries to sauce and heat through. Arrange chicken on a platter; spoon cherry sauce over top.

Tags

americanother