Recipe ingredients
- 2 each broiler fryers, 2-1/2 to 3 lb each, or breasts, thighs and drumsticks only
- 2 tablespoons butter
- Salt and pepper
- 1 can bing cherries, pitted (1 lb.)
- 1 cup chili sauce
- 2 each chicken bouillon cubes or 2 teaspoons chicken stock base
- 1/4 cup pale dry sherry
- 2 tablespoons cornstarch
- 2 tablespoons water
- 3 tablespoons brandy or cognac, warmed
Recipe method
- 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 1/2 cup cherry juice into frying pan.
- Stir to loosen drippings. Pour over chicken.
- Add chili sauce and bouillon chubes. 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.
Other crockpot recipes:
Chicken and cherries jubliee recipe
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