Chicken and Cherries Jubliee
Grrrrrgh!
Course : Chicken
From: HungryMonster.com
Serves: 11
 

Ingredients:

  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
 

Preparation:

* Use breasts, thighs and drumsticks only. For a dramatic party dish; flame chicken and 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.