Chicken & Cherries Jubliee

2 each Broiler fryers, 2-1/2 to 3 Lb each; or breasts;

thighs and drumsticks only

2 tablespoons Butter
Salt and pepper
1 can Bing cherries, pitted (1 lb)
1 cup Chili sauce
2 each Chicken bouillon cubes OR
2 teaspoons Chicken stock base
1/4 cup Pale dry sherry
2 tablespoons Cornstarch
2 tablespoons Water
3 tablespoons Brandy OR Cognac, warmed

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.