Recipe By :
Serving Size : 11 Preparation Time :0:00
Categories : Crockpot Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 broiler fryers -- * see note
(2 1/2 lbs each
2 tablespoons butter
salt and pepper
1 can bing cherries -- pitted (1 lb)
1 cup chili sauce
2 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
* Use breasts, thighs and drumsticks only. For a dramatic party dish;
flame chicken & cherries at the table 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. Makes 10 to 12 servings. SOURCE: Extra
Special Crockery Pot Recipes
