Recipe: Chicken Jubilee

CHICKEN JUBILEE

This is an excellent company dish that's easy to make often for the family.

3 pounds chicken, cut into serving pieces
salt
1 (1 lb, 13 oz) can pitted dark sweet cherries in syrup
1/2 cup sherry
orange juice (as needed)
3/4 teaspoon grated lemon rind
3 tablespoons cornstarch
3 tablespoons orange juice
hot cooked rice (to serve)

This is an effortless low-calorie way to brown chicken. Sprinkle the chicken pieces lightly with salt and spread them in a single layer in a broiling pan. Broil until the skin is light golden, about 10 minutes on each side. Place the browned chicken pieces in a large saucepan or Dutch oven.

Drain the cherries and set aside; reserve the syrup. Add 1/2 cup sherry to the syrup and add enough orange juice to make 2 1/4 cups of liquid. Stir the lemon rind into the liquid and pour over the chicken.

On the stovetop, bring to a boil and simmer covered over low heat until tender, about 30 minutes. If not preparing ahead, continue with [TO FINISH COOKING] below.

[STOP AT THIS POINT if the dish is being prepared a day ahead. Remove the cooked chicken and refrigerate the chicken, and cooking liquid, and cherries separately overnight. When ready finish cooking, skim off the congealed fat from the surface of the cooking liquid. Return the chicken to the liquid and reheat. Continue with recipe.]

TO FINISH COOKING:
Stir in the cherries. Mix the cornstarch and 3 Tablespoons orange juice together and stir slowly into the cooking liquid. Continue cooking a few minutes until the sauce thickens.

Serve with rice.

Servings: 4-6
Adapted from source: The Jewish Low-Cholesterol Cookbook by Roberta Leviton