WHY I LOVE THIS RECIPE: I have many wonderful childhood memories of sharing this dish with family and friends. It was definitely one of my mom’s “go-to” company dishes.
Chicken Jubilee
Servings: 8 servings
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Ingredients
- 2 cut-up chickens
- ¼ cup (approx) melted margarine
- salt & pepper
- 1 12-oz jar of chili sauce
- 1 Tbsp Worcestershire sauce
- 1 tsp garlic powder
- 2 medium onions, sliced
- ⅓ cup brown sugar
- 1 can dark red cherries, drained but reserve the juice
- enough water to add to cherry juice to make 1 cup liquid
- 1 cup sherry
Instructions
- Set oven to Broil.
- Put chickens in a shallow roasting pan, Dribble with the melted butter and salt and pepper to taste. Broil the chickens until they are brown then remove from the oven.
- Preheat oven to 325° F.
- Combine the remaining ingredients (including the 1 cup liquid from reserved cherry juice and water) except the sherry and cherries. Pour over the chicken and cover with foil. Bake for 75minutes. Remove the foil, add the sherry and cherries, and bake uncovered for 15 minutes or until done.
Notes
This recipe is delicious year-round, so for strict kashrut when making during Passover, ensure all ingredients are labeled Kosher for Passover or substitute as needed.
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