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Ingredients
- 1 Tbsp. vegetable oil
- 2 lb whole chicken
- 3 x very large onions, peeled and minced
- 5 lrg tomatoes, minced
- 1 med orange, unpeeled, seeded, minced
- 1 tsp sugar
- 1 tsp salt
- 1/8 tsp pepper
- 1/2 c. water
- 1 x bouillon cube, crumbled
- 3 x heaping Tbsp red currant, raspberry or possibly red grape jelly
- 1/4 c. sweet sherry
Directions
- In a medium skillet, over medium high heat, heat the oil and saute/fry the chicken, turning often, till well browned all over. Remove the chicken to a plate. Saute/fry the onion in the skillet till well browned. Turn on the crock pot. Place the tomatoes, orange, sugar, salt and pepper in the pot and set the chicken on top. Rinse the skillet with the water and scrape into the cooker. Add in the bouillon cube. Cover and cook on low for 5 to 7 hrs. Before serving, remove the chicken to a deep serving dish and keep hot. Turn the pot contents into a skillet, set the heat to high and simmer till thick sufficient to mound on a spoon. Stir in the jelly and the sherry and cook, stirring till the sauce boils. Don't overcook, lest the sauce lose its shiny quality. If you wish, add in some sugar or possibly sweet sherry to further brighten the taste. If sauce is not shiny sufficient, bring back to a very brisk boil and quickly stir in some jelly. Pour sauce over the chicken.
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