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Chicken & Cherries Jubliee
• 2
each Broiler fryers, 2−1/2 to 3 Lb each; or breasts;
thighs and drumsticks only
•
•
•
•
•
2
Salt and pepper
1
1
2
tablespoons Butter
can Bing cherries, pitted (1 lb)
cup Chili sauce
each Chicken bouillon cubes OR
teaspoons Chicken stock base
/4 cup Pale dry sherry
tablespoons Cornstarch
tablespoons Water
tablespoons Brandy OR Cognac, warmed
• 2
• 1
• 2
• 2
• 3
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.
Chicken & Cherries Jubliee
32
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