Buy cookbooks at
Buy cookbooks at
member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to becky sims      

Recipe Categories:

    Crockpot Lacquered Chicken

    Source of Recipe


    1 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
    1/8 tsp pepper
    1/2 cup water
    1 bouillon cube, crumbled
    3 heaping Tbsp red currant, raspberry or red grape jelly
    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 4 to 6 servings




previous page | recipe circus home page | member pages
mimi's cyber kitchen |