Crockpot Lacquered Chicken

Portions:6 servings
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Ingredients

  • Tbsp vegetable oil
  • 2 lb whole chicken
  • 3 very large onions peeled and chopped
  • 5 large tomatoes chopped
  • 1 medium orange unpeeled, seeded, chopped
  • 1 tsp sugar
  • 1 tsp salt
  • ⅛ tsp pepper
  • ½ cup water
  • 1 bouillon cube crumbled
  • 3 heaping Tbsp red currant raspberry or red grape jelly
  • ¼ 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.
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Course Chicken / Crockpot / Poultry