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.