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CROCKPOT LACQUERED CHICKEN

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  • Neris
    CROCKPOT LACQUERED CHICKEN ... From: Maggie Workman Source: The Best of Electric Crockery Cooking (makes 4 to 6 servings) ... 1 Tbsp vegetable oil 2 lb
    Message 1 of 2 , May 8, 2002
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      CROCKPOT LACQUERED CHICKEN

      --------------------------------------------------------------------------------
      From: Maggie Workman
      Source: The Best of Electric Crockery Cooking

      (makes 4 to 6 servings)

      Ingredients:
      ------------
      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

      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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