Chicken and Cherries Jubilee

2 cut-up chicken (fryers or chicken breasts - 2 1/2 to 3 pound)
2 tablespoons butter
Salt and pepper
1 (16 ounce) can Bing cherries, pitted
1 cup chili sauce
2 chicken bouillon cubes or 2 teaspoons chicken stock base
1/4 cup pale dry sherry
2 tablespoons cornstarch
2 tablespoons water
3 tablespoons brandy or cognac, warmed

Wash chicken; pat dry with paper towels.

Melt butter in a large frying pan. Brown chicken on all sides. Transfer to crockpot. 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 cubes. Cover.Cook on LOW for 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.