Crockpot Chicken And Cherries Jubilee

Recipe Ingredients

3 lbs	1362g / 48oz	Chicken breasts
2 tablespoons	30ml	Butter
		Salt and pepper
1		Bing cherries - pitted (1 lb)
1 cup	237ml	Chili sauce
2		Chicken bouillon cubes or
2 teaspoons	10ml	Chicken stock base
1/4 cup	59ml	Pale dry sherry
2 tablespoons	30ml	Cornstarch
2 tablespoons	30ml	Water
3 tablespoons	45ml	Brandy or cognac - warmed

Recipe Instructions

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 cubes. 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.

Source:
Dave Letterman's Mom, Dorothy: HOME COOKIN' WITH DAVE'S MOM

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