Crock Pot Chicken And Cherries Jubilee Recipes

CROCK POT CHICKEN AND CHERRIES JUBILEE

Steps:

• Wash and pat dry chicken.
• In a large skillet melt butter and brown chicken.
• Lightly salt and pepper chicken and place in the crock-pot.
• Pour 1/2 of the cherry juice into the pan along with the chili sauce and bouillon base.
• Stir to loosen bits and pour over chicken.
• Cover crock-pot and cook on low for 7-8 hours.
• Remove chicken from crock-pot, cover and keep warm.
• Pour juice from crock-pot into a large saucepan.
• Skim off fat and discard.
• Add the Sherry and remaining juice.
• Heat over medium high heat until a gentle boil is reached.
• Boil for 5 minutes stirring often.
• Stir together the cornstarch and water.
• Whisk into the cherry juice mixture until thickened.
• Add the cherries and heat through.
• Pour the warmed brandy over the cherry sauce and ignite.
• Pour over chicken and serve.

CHICKEN JUBILEE

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.

CROCK POT CHERRIED CHICKEN

Steps:

• 1. Sprinkle chicken evenly with herb/pepper seasoning, then place chicken in crockpot.
• 2. In bowl, combined drained cherries, chili sauce, and brown sugar. Pour over chicken.
• 3. Cook on low 5-6 hours or 3-4 hours on high.
• 4. Serve with sauce.
• 5. NOTE: You may wish to thicken sauce in pan with 1 tbsp cornstarch. Cook on medium and stir until mixture begins to boil and thicken.

CROCKPOT CHICKEN AND CHERRIES JUBILEE

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.

CLASSIC CHERRIES JUBILEE

Steps:

• Whisk together the sugar and cornstarch in a wide saucepan. Stir in the water and orange juice; bring to a boil over medium-high heat, whisking until thickened. Stir in the cherries and orange zest, return to a boil, then reduce heat, and simmer for 10 minutes. While the cherries are cooking, spoon the ice cream into serving bowls.
• Remove the cherries from the heat, and stir in the cherry extract. Pour in the brandy, and ignite with a long lighter. Gently shake the pan until the blue flame has extinguished itself. Spoon the cherries over the bowls of ice cream.