| 1 | For a dramatic party dish; flame chicken & cherries at the table wash chicken. |
| 2 | Pat dry with paper towels. |
| 3 | Melt butter in a large frying pan. |
| 4 | Brown chicken on all sides. |
| 5 | Transfer to crockery pot. |
| 6 | Season with salt and pepper. |
| 7 | Pour ?cup cherry juice into frying pan. |
| 8 | Stir to loosen drippings. |
| 9 | Pour over chicken. |
| 10 | Add chili sauce and bouillon chubes. |
| 11 | Cover. |
| 12 | Cook on low 6 to 8 hours; or until tender. |
| 13 | Remove chicken from pot and keep warm. |
| 14 | Pour juices into saucepan. |
| 15 | Skim fat. |
| 16 | Boil until slightly reduced. |
| 17 | Add sherry and remaining cherry juice. |
| 18 | Combine cornstarch and water. |
| 19 | Stir into juice mixture. |
| 20 | Cook until thickened. |
| 21 | Add cherries and heat. |
| 22 | Arrange chicken on warm platter. |
| 23 | Ignite warmed brandy and flame sauce. |
| 24 | Spoon flaming sauce over chicken. |
| 25 | Makes 10 to 12 servings. |
