This show-stopping Crockpot Chicken & Cherries Jubilee combines tender, slow-cooked chicken breasts with a luscious, sweet-and-savory cherry glaze. The dish balances the warmth of chili sauce and savory chicken broth with the bright acidity of Bing cherries and pale dry sherry. Finished with a touch of brandy and flambéed at the table, it offers a theatrical dining experience perfect for special occasions or romantic dinners. The chicken remains juicy and flavorful, while the thickened sauce coats every bite in rich, fruity goodness. ItâÂÂs an elevated take on comfort food that feels luxurious yet remains approachable enough for a festive family gathering.
Crockpot Chicken & Cherries Jubilee
Description
This show-stopping Crockpot Chicken & Cherries Jubilee combines tender, slow-cooked chicken breasts with a luscious, sweet-and-savory cherry glaze. The dish balances the warmth of chili sauce and savory chicken broth with the bright acidity of Bing cherries and pale dry sherry. Finished with a touch of brandy and flamb&# 195;©ed at the table, it offers a theatrical dining experience perfect for special occasions or romantic dinners. The chicken remains juicy and flavorful, while the thickened sauce coats every bite in rich, fruity goodness. ItâÂÂs an elevated take on comfort food that feels luxurious yet remains approachable enough for a festive family gathering.Ingredients
Directions
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Season 1 pound of pitted Bing cherries with a pinch of salt and pepper.
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Rinse the chicken breasts under cold water and pat them completely dry with paper towels.
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Melt the butter in a large frying pan over medium-high heat.
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Brown the chicken breasts on all sides until golden, then transfer them to the crockpot.
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Season the chicken in the pot with salt and pepper to taste.
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Pour 1/2 cup of cherry juice into the hot frying pan to deglaze, stirring to loosen any browned bits.
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Pour the cherry juice mixture over the chicken in the crockpot.
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Add 1 cup of chili sauce and 2 chicken bouillon cubes (or 2 teaspoons of chicken stock base) to the pot.
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Cover the crockpot and cook on LOW for 6 to 8 hours, or until the chicken is tender.
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Remove the cooked chicken from the pot and place it on a warm platter, keeping it covered.
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Pour the cooking juices from the crockpot into a medium saucepan.
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Skim off any excess fat from the surface of the juices.
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Bring the juices to a boil and simmer until slightly reduced.
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Add 1/4 cup of pale dry sherry and the remaining cherry juice to the saucepan.
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In a small bowl, combine 2 tablespoons of cornstarch with 2 tablespoons of water to create a slurry.
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Stir the cornstarch slurry into the simmering juice mixture.
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Cook the sauce, stirring constantly, until it thickens and becomes glossy.
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Add the seasoned cherries to the thickened sauce and heat through.
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Arrange the chicken breasts on a warm serving platter.
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Carefully ignite the warmed brandy or cognac and pour it over the sauce to flambé, if desired.
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Spoon the hot, flaming cherry sauce generously over the chicken and serve immediately.
Nutrition Facts
Servings 11
- Amount Per Serving
- Calories 246.2kcal
- % Daily Value *
- Total Fat 7.3g12%
- Saturated Fat 2.9g15%
- Cholesterol 122.2mg41%
- Sodium 120.1mg6%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 42.2g85%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
