2 each broiler fryers, 2-1/2 to 3
1 lb each, or breasts; thighs;
1 and drumsticks only
2 tbsp butter
1 salt and pepper
1 can bing cherries, pitted (1 lb)
1 cup chili sauce
2 each chicken bouillon cubes or
2 tsp chicken stock base
1/4 cup pale dry sherry
2 tbsp cornstarch
2 tbsp water
3 tbsp brandy or cognac, warmed
Directions
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. Makes 10 to 12
servings.
Servings: 11 servings
Chicken & Cherries Jubliee Recipe brought to you by Recipe Ideas
Categories: Chicken; Fruit; Poultry
The History of Recipes
Written cooking instructions as an idea can be tracked far back into antiquity, at least as far back into history as the Egypt of the Pharoahs, and possibly even further. In practice though, in the main part, these ancient cookbooks were just primitive hieroglyphic instructions for food preparation.
In an interesting twist, the oldest recipe found, according to Professor Solomon Katz, is a series of clay tablets in Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel `exhilarated, wonderful and blissful`. Continuing our culinary historical journey, we find a couple of interesting books published in the 1300s - one book called `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are a little misleading though, these two books are unconnected to the spicy food that is served today, but rather descriptions of the types of food on the menus of the rich and powerful. Later on, in the 15th century, people returning from the crusades brought back many foods and spices from the East, such as coriander, basil and rosemary. The introduction of these new tastes led to an eruption in cookery books, some of which still exist in academic collections. Over the succeeding few centuries, the powerful and wealthy houses competed with each other to offer the most extravagent banquests, and as a result cooks and their recipes were greatly in demand. Notwithstanding that, it was during the 19th century the formal cooking and recipe publications really came of age. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted their lives to collating, testing, and publishing the recipes of their peers. The TV revolution gave us TV cookery programs and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, permitting us all to access thousands of recipes like those on this recipe site. |
We hope you enjoy this Chicken & Cherries Jubliee recipe.
