Busters Recipes

Crockpot Lacquered Chicken
  
  1 tablespoon vegetable oil
  2 pounds whole chicken
  3 large onions, peeled and 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 chicken bouillon cube, crumbled
  3 tablespoons currant jelly, red, or raspberry
  1/4 cup sweet sherry
  
  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 6 servings.

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