Crockpot lacquered chicken

 
                         Crockpot Lacquered Chicken
 
 Recipe By     : The Best of Electric Crockery Cooking
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Crockpot                         Poultry
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      Tablespoon    vegetable oil
    2      pounds        whole chicken
    3      large         onions -- peeled/chopped
    5      large         tomatoes -- chopped
    1      medium        orange -- unpeeled/seeded/
                         chopped
    1      teaspoon      sugar
    1      teaspoon      salt
      1/8  teaspoon      pepper
      1/2  cup           water
    1                    bouillon cube -- crumbled
    3      Tablespoon    red currant
                         raspberry or red grape jelly
      1/4  cup           sweet sherry
 
 Instructions: ------------- In a medium skillet, over medium high heat,  
 heat the oil and saute the chicken, turning often, until well browned all  
 over.  Remove the chicken to a plate. Saute the onion in the skillet until 
  well browned.  Turn into the crockpot.  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 the bouillon cube. 
   Cover and cook on Low for 5 to 7 hours. Before serving, remove the  
 chicken to a deep serving dish and keep warm. Turn the pot contents into a 
  skillet, set the heat to high and simmer until thick enough to mound on a 
  spoon.  Stir in the jelly and the sherry and cook, stirring until the  
 sauce boils.  Do not overcook, lest the sauce lose its shiny quality.  If  
 you wish, add some sugar or sweet sherry to further brighten the taste.   
 If sauce is not shiny enough, bring back to a very brisk boil and quickly  
 stir in some jelly.  Pour sauce over the chicken. (makes 4 to 6 servings)  
 
 
 
 
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