Crock Pot Chicken And Cherries Jubilee - cooking recipe

Ingredients

2 fryer chickens, cut up or 3 lbs of bone in chicken breasts
4 tablespoons butter
salt and pepper
1 (16 ounce) can pitted bing cherries
1 cup Heinz Chili Sauce
2 teaspoons chicken bouillon, base mix
1/4 cup pale dry sherry
2 tablespoons cornstarch
2 tablespoons water
4 tablespoons brandy

Preparation

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.