How To make Chicken & Cherries Jubliee
2 ea Broiler fryers; 2-1/2 to 3
1 x Lb each; or breasts; thighs;
1 x And drumsticks only
2 tb Butter
1 x Salt and pepper
1 cn Bing cherries; pitted (1 lb)
1 c Chili sauce
2 ea Chicken bouillon cubes OR
2 ts Chicken stock base
1/4 c Pale dry sherry
2 tb Cornstarch
2 tb Water
3 tb Brandy OR Cognac; warmed
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.
How To make Chicken & Cherries Jubliee's Videos
Cherries Jubilee - Disc-It
Cherries Jubilee
With Disc-It's innovative plow disc design, you can now cook impressive deserts like cherries jubilee at your backyard barbecue or camping trip.
Recipe Chicken Jubilee
Recipe - Chicken Jubilee
INGREDIENTS:
●8 skinless, boneless chicken breast halves
●1/4 cup melted butter
●1 (16 1/2 ounce) can pitted Bing cherries, drained, juice reserved
●1/2 cup brown sugar
●1 (12 fluid ounce) can or bottle chile sauce
●1/2 cup water
●1 tablespoon Worcestershire sauce
●1 onion, thinly sliced
●1/2 cup raisins
●salt and pepper to taste
●1 cup brandy
HOW TO MAKE THE BEST ONE POT CHICKEN RICE
Ingredients:
Chicken Marinate
½ kg boneless chicken
½ tsp salt
2 tbsp plain yogurt
1 tsp ginger paste
1 tsp garlic paste
¼ tsp turmeric
½ tsp red chili
One Pot Preparation
3 tbsp cooking oil
½ cup sliced onion
2 bay leaves
¼ tsp ginger paste
1 ½ cup-soaked basmati rice
1 tsp salt
1 ½ cup hot coconut milk
1 cup hot water
½ tsp garam masala
1 ½ tbsp fresh coriander
1 tsp ghee
Instructions:
1. Mix the chicken pieces with salt, yogurt, ginger paste, garlic paste, turmeric, and red chili
2. Saran wrap and marinate for 15 minutes
3. Place the chicken in a pot with cooking oil and cook until brown for 10-12 minutes on low-medium heat
4. Remove the chicken pieces, add sliced onions, splash of water, bay leaves, ginger paste and rice that has been soaked for 30 minutes
5. Pour hot coconut milk and hot water
6. Place the chicken back into the pot
7. Cook for 10-15 minutes on low-medium heat with the lid on
8. Sprinkle garam masala, chopped coriander leaves, and ghee
9. Give it one last stir before serving
10. Ready to Enjoy!
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Jacques Pépin’s Cherry Compote | At Home With Us
Renowned chef Jacques Pépin shares a quick and easy dessert recipe made from frozen cherries poached in wine with a hint of vanilla. He then adds cherry preserves for more sweetness and to intensify the flavor. You can also substitute with plums or other fruit along with a complementary fruit preserve. Perfect for a summer treat! GET THE RECIPE ►►
Learn more about the Jacques Pépin Foundation ►►
INGREDIENTS
1 pound cherries, fresh or frozen, about 35 to 40 large cherries
¾ cup white wine
½ cup cherry preserves
½ teaspoon vanilla extract
1½ teaspoons potato starch
For serving:
Sour cream
Mint sprigs
Pound cake or butter cookies
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As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
Delicious Cherries Jubilee Dessert
Make delicious desserts like Cherries Jubilee, with the Copper Chef Titan Pan. Recipe below.
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CHERRIES JUBILEE RECIPE (SERVES 6-8)
2 lbs. frozen or fresh pitted cherries
3⁄4 cup sugar
juice of 1 lemon
2⁄3 cup brandy
1 container vanilla ice cream
DIRECTIONS:
1. Place the Titan Pan on the stove top over high heat. Add the cherries, sugar, and lemon juice and bring to a boil.
2. Remove the pan from the stove top. Keep the pan’s lid nearby in case you need to extinguish the flame by covering the pan with the lid.
3. Be sure that nothing flammable is in the area. Pour the brandy into the pan and ignite the brandy in the pan. While burning, shake the pan carefully and allow the flame to burn off.
Serve over vanilla ice cream.
A Unique take on a Traditional Gravy Thanksgiving Recipe | Chef Jean-Pierre
Hello There Friends, Today I show you all a different kind of Gravy. It comes out with a beautiful Mahogany colour, filled with Cherry and of course sage flavours. If you have made my last 2 Gravys I would recommend trying this one next. It is a little out there but not too far from the Originals. Let me know what you think in the comments below! And keep up with all the Videos coming out!
DON'T MISS ANY OF THE PAST THANKSGIVING RECIPES BY CHECKING OUT THIS PLAYLIST:
RECIPE LINK:
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THANKSGIVING PLAYLIST:
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VIDEOS LINKS:
Roasted Chicken Stock:
How To Thicken Anything:
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PRODUCTS USED BY CHEF:
❤️ Woll Non-Stick Fry Pan:
❤️ Demeyer Reduction / Saucer Pan:
❤️ Butter Olive Oil:
❤️ Black Pitted Cherries:
❤️ Mesh Strainer:
Stainless Steel Colander:
Gravy Boat:
❤️ Silicone Spatulas set of 3:
❤️ Laser Thermometer:
❤️ Scrapper / Chopper:
❤️ Signed copy Chef Jean-Pierre's Cookbook:
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0:00 Intro
0:35 Importance of Turkey Necks and Giblets
3:59 Roasting Necks and Giblets
5:13 What goes in a Gravy?
9:55 How much Stock?
11:47 Thickening the Gravy
14:06 Finishing the Gravy
18:52 Don't forget the BUTTER!
19:48 Outro
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