Chicken Cherries Jubiliee Recipes

CHERRIES JUBILEE

Steps:

• Toss 1 pound pitted cherries, 1/2 cup sugar, 2 strips lemon zest and the juice of 1/2 lemon in a skillet. Cover and cook until the sugar dissolves, 4 minutes; uncover and cook until juicy, 2 more minutes. Carefully add 1/3 cup rum; ignite and let it burn until the flame dies out. Spoon over ice cream.

CHICKEN CHERRIES JUBILIEE RECIPE

Steps:

• Add all ingredients to slow cooker.
• Cook on low for 4 hours or until done.
• Serve over rice.

CLASSIC CHERRIES JUBILEE

Steps:

• Whisk together the sugar and cornstarch in a wide saucepan. Stir in the water and orange juice; bring to a boil over medium-high heat, whisking until thickened. Stir in the cherries and orange zest, return to a boil, then reduce heat, and simmer for 10 minutes. While the cherries are cooking, spoon the ice cream into serving bowls.
• Remove the cherries from the heat, and stir in the cherry extract. Pour in the brandy, and ignite with a long lighter. Gently shake the pan until the blue flame has extinguished itself. Spoon the cherries over the bowls of ice cream.

CHICKEN JUBILEE

Steps:

• Preheat oven to Broil.
• Lightly brush chicken breasts with melted butter and broil for 2 to 3 minutes each side, or until just lightly browned.
• Preheat oven to 325 degrees F (165 degrees C).
• Place browned chicken in a 9x13 inch baking dish. In large bowl combine the reserved cherry liquid, sugar, chile sauce, water, Worcestershire sauce, onion, raisins and salt and pepper to taste. Mix all together and pour mixture over chicken.
• Cover dish and bake at 325 degrees F (165 degrees C) for 1 hour.
• Remove cover, add cherries and brandy to chicken and bake uncovered for another 15 minutes.

CHERRIES JUBILEE

Steps:

• In a small dish, combine a little cherry juice with sugar and cornstarch. In a skillet, heat juice from cherries over moderate heat. Add cornstarch mixture. When juice thickens, add cherries to warm through. Pour in warmed liqueur, then flame the pan to burn off alcohol. Remove cherries from heat. Scoop vanilla ice cream into large cocktail glasses or dessert dishes and spoon cherries down over ice cream.

MARY CADOGAN'S JUBILEE CHICKEN

Steps:

• Tear the chicken into bite-sized pieces (at this point you can wrap the chicken in a foil parcel and store it in the fridge for up to 2 days). Stone the cherries. Do this by cutting the cherries in half, using the tip of a small sharp knife and easing out the stones (or use a cherry stoner if you have one).
• Heat the curry paste in a small pan, for 1 minute or until the aromas begin to release. Allow to cool, then tip the curry paste, honey, lemon juice and fromage frais into a food processor or blender, along with a good shake of salt and some freshly ground black pepper. Strip the mint leaves from their stalks and add them to the blender. Blend until the dressing is fairly smooth, but with flecks of mint, rather than a purée. Store the dressing in the fridge in a jug or bowl, covered with cling film or a lid. You can keep refrigerated for up to 2 days.
• Spread the salad leaves or watercress over a platter, scatter over the chicken pieces, followed by the cherries. Trim off the roots and about 3cm from the tops of the spring onions, then cut them into long diagonal slices and scatter them over the chicken. Cover the platter with cling film and chill for up to 2 hours.
• Just before serving, drizzle the dressing back and forth in thin lines over the chicken, cherries and leaves. Serve with new potatoes.

CHERRIES JUBILEE FOR A HEALTHY HEART

Steps:

• Pour juice from cherries into a saucepan with the currant jelly, cornstarch and orange rind. Cook over low heat until the jelly melts.
• Stir in the cherries. Cover and simmer 10 minutes.
• At the table, pour the warm brandy over the cherries in the serving pan and flame.
• Spoon into meringue shells or over ice milk while cherries are still flaming.

CHERRIES JUBILEE COCKTAIL RECIPE BY TASTY

Steps:

• In a mixing glass, combine the cherry liqueur, vodka, and grenadine. Stir to combine.
• Fill 2 rocks glasses with ice. Place 5 tipsy cherries in each glass. Divide the cocktail between the glasses. Top each glass with 1 ounce half-and-half.
• Enjoy!

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.