Chicken And Cherries Jubilee

2 cut up chickens (fryers or chicken breasts)
2 TBS butter
salt
pepper
1 can bing cherries, pitted (1 lb)
1 cup chili sauce
2 chicken bouillon cubes
1/4 cup pale dry sherry
2 TBS cornstarch
2 TBS water
3 TBS brandy OR cognac, warmed

Directions:

Wash the chicken and pat dry with paper towels.

Melt the butter in a large frying pan, then brown the chicken on all sides.

Transfer to a crock pot and season with salt and pepper.

Pour 1/2 cup of cherry juice from the canned cherries into the frying pan.

Stir to loosen drippings, then pour over chicken.

Add the chili sauce and bouillon cubes, then cover.

Cook on low for 6 - 8 hours or until tender.

Remove the chicken from the pot and keep it warm.

Pour the juices into saucepan and skim the fat.

Boil until slightly reduced.

Add the sherry and the remaining cherry juice.

Combine cornstarch and water and stir it into the juice mixture, then cook until thickened.

Add the cherries and heat.

Arrange the chicken on a warm platter.

Spoon the sauce over the chicken.

Notes:

Serves 10 - 12 people