Chicken Jubilee

1. 1

   At least one day ahead, prepare the cherries. (If you're using canned cherries, drain them thoroughly.) Dry the cherries well on paper towel. Put into a nonreactive bowl or glass jar and add the French brandy. Cover and aside.

2. 2

   2. Heat oil in saute pan. Add chicken to the pan and brown well on both sides. If the meat is very fatty, spoon off some of the excess fat. Add sliced onion and cook until limp.

3. 3

   3. Add garlic cover the pan and continue cooking, until onions have become caramelized.

4. 4

   Add salt, pepper, marjoram and 1/2 cup of the brandy the cherries have been macerating in. Bring to a boil. Reduce the heat. Cover and let simmer until chicken is cooked through (about 12 more minutes). Remove lid and raise heat to reduce sauce by two-thirds.

5. 5

   Remove the chicken to a warm platter.

6. 6

   Warm the remaining brandy with the cherries in a small saucepan -- JUST to warm. Carry to the table separately from the chicken. Pour carefully over the chicken. Flambee for a spectacular presentation!

7. 7

   Teacher's Tip: The warmed platter is important so the brandy will not cool off and fail to ignite.

* Per serving · 4 servings · Values may vary.

No additional tips available.