Title: Chicken jubilee
 Categories: Poultry, Low-fat
      Yield: 4 Servings
 
      3 lb Chicken; cut\serving pieces
      1 x  Salt
      1 ea Can dark, sweet cherries;*
    1/2 c  Sherry
      1 x  Orange juice
    3/4 ts Lemon rind; grated
      3 tb Cornstarch
      3 tb Orange juice
 
  * 1 lb, 13 oz can, pitted cherries in syrup THIS IS AN EXCELLANT
  COMPANY DISH THAT'S EASY TO MAKE OFTEN FOR THE FAMILY. Sprinkle the
  chicken pieces lightly with salt and spread them in a single layer in
  a broiling pan. Broil until the skin is light gold, about 10 minutes
  on each side. This is an effortless low-calorie way to brown chicken.
  Place the chicken pieces in a large casserole. Drain the cherries and
  save 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. Bring to a boil and simmer covered
  over low heat until tender, about 30 minutes. STOP AT THIS POINT if
  the dish is being prepared a day ahead. Remove the chicken and
  refrigerate the chicken and cooking liquid separately overnight. Skim
  off the congealed fat from the surface of the liquid. Return the
  chicken to the liquid and reheat. 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. YIELD: 4 to 6 servings. SOURCE: The
  Jewish Low-Cholesterol Cookbook