Crockpot Chicken And Cherries Jubilee Recipes

Steps:

• 1. Wash chicken.
• 2. Pat dry with paper towels.
• 3. Melt butter in a large frying pan.
• 4. Brown chicken on all sides.
• 5. Transfer to crockery pot.
• 6. Season with salt and pepper.
• 7. Pour 1/2 cup cherry juice into frying pan.
• 8. Stir to loosen drippings.
• 9. Pour over chicken.
• 10. Add chili sauce and bouillon cubes. Cover.
• 11. Cook on LOW 6 to 8 hours; or until tender.
• 12. Remove chicken from pot and keep warm.
• 13. Pour juices into saucepan.
• 14. Skim fat.
• 15. Boil until slightly reduced.
• 16. Add sherry and remaining cherry juice.
• 17. Combine cornstarch and water.
• 18. Stir into juice mixture.
• 19. Cook until thickened.
• 20. Add cherries and heat.
• 21. Arrange chicken on warm platter.
• 22. Ignite warmed brandy and flame sauce.
• 23. Spoon flaming sauce over chicken.

Steps:

• Toss 1 pound pitted cherries, 1/2 cup sugar, 2 strips lemon zest and the juice of 1/2 lemon in a skillet. Cover and cook until the sugar dissolves, 4 minutes; uncover and cook until juicy, 2 more minutes. Carefully add 1/3 cup rum; ignite and let it burn until the flame dies out. Spoon over ice cream.

Steps:

• Preheat oven to Broil.
• Lightly brush chicken breasts with melted butter and broil for 2 to 3 minutes each side, or until just lightly browned.
• Preheat oven to 325 degrees F (165 degrees C).
• Place browned chicken in a 9x13 inch baking dish. In large bowl combine the reserved cherry liquid, sugar, chile sauce, water, Worcestershire sauce, onion, raisins and salt and pepper to taste. Mix all together and pour mixture over chicken.
• Cover dish and bake at 325 degrees F (165 degrees C) for 1 hour.
• Remove cover, add cherries and brandy to chicken and bake uncovered for another 15 minutes.