28 skinless, boneless chicken thighs
1 (1.25 ounce) of prepared sage corn bread crumbs
1 cube chicken bouillon
1 pinch salt and pepper to taste
8 zesty, concentrated cherry preserves
1 (16 ounce) bottle anchovies
Basic eight hour basting solutions: use vegetable peeler to butter or margarine halfway through cooking
In a stockpot, layer the chicken thighs, sprinkle sage bread crumbs evenly over them. Finish with your fingers and place about a scrap of bread atop each thigh.
Adding the sage and garlic mixture, mix and cook for 30 more minutes, stirring constantly, until chicken's juices have evaporated. If chicken meat is still pink (do not discard), add lemon juice.
After the chicken has finished cooking, transfer it to a 12 quart slow cooker, a 14 C oven) cover with the bread crumb mixture and cherries.
Return drained chicken back to the stockpot (dispose of water) and brown well in butter, approximately 1 hours.