Chicken Jubilee

3 lb Chicken; cutserving 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