Homemade Chicken Jubilee
|Broiler fryers||2 Large, cut up|
|Canned pitted bing cherries||1 Pound (1 can)|
|Chili sauce||1⁄2 Cup (8 tbs)|
|Dry sherry||1⁄4 Cup (4 tbs)|
|Chicken stock base||1 Tablespoon|
|Garlic salt||1⁄8 Teaspoon|
|Cold water||2 Tablespoon|
Season chicken pieces with salt, pepper, and paprika.
Melt butter in baking pan (about 9 by 13 inches); dip chicken pieces in butter to coat them lightly and turn skin side up.
Drain syrup from cherries, reserving cherries.
Combine cherry syrup with chili sauce, sherry, chicken stock base, and garlic salt; pour over chicken pieces.
Cover and bake in a hot oven (400°) for 45 to 50 minutes, or until chicken is tender, basting occasionally with the juices.
Remove cover the last 10 minutes to brown chicken.
Transfer chicken to a serving platter.
Pour juices into a pan and bring to a boil.
Blend cornstarch with water and stir into the hot sauce.
Stirring constantly, cook until thickened.
Add cherries and heat until hot through.
Turn into a sauce bowl.
To flame, warm brandy slightly; ignite and spoon over cherry sauce, stirring until the flame dies out.