FBD

Chicken and Cherries Jubilee (Crockpot)

Showstopping party dish — chicken braised with Bing cherries, chili sauce, and sherry, then finished tableside with flambéed brandy.

FrenchChickenIntermediate420 minBy Northstar

Ingredients

Servings
6
  • 5 lb broiler-fryer chickens (2), cut up
  • 2 tbsp butter
  • 1 lb Bing cherries, pitted (1 can)
  • 1 cup chili sauce
  • 2 whole chicken bouillon cubes
  • 0.3 cup pale dry sherry
  • 2 tbsp cornstarch
  • 3 tbsp brandy or cognac, warmed

Instructions

  1. 1

    Wash chicken, pat dry, and brown in butter in a large skillet on all sides. Transfer to crockpot.

  2. 2

    Season with salt and pepper. Pour 1/2 cup cherry juice into skillet; stir to loosen drippings. Pour over chicken.

  3. 3

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

  4. 4

    Remove chicken and keep warm. Pour juices into saucepan; skim fat. Boil until slightly reduced.

  5. 5

    Add sherry and remaining cherry juice. Mix cornstarch with 2 tbsp water; stir into juice and cook until thickened.

  6. 6

    Add cherries. For a dramatic presentation, pour warmed brandy over chicken at the table and flame before serving.

Tags

crockpotchickencherriesbrandyflambéparty