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Chicken, Crockpot Lacquered (M, KLP, TNT)
Source: Self
Serves: 6

1 tablespoon vegetable oil
2 lbs. 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 bouillon cube, crumbled
3 tablespoons red currant jelly or raspberry jelly or red grape jelly
1/4 cup sweet sherry

Heat the oil in a skillet and sauté the chicken, turning often, until well browned. Remove the chicken and set aside.

Sauté onion in skillet until well browned.

Put onions in the bottom of the slow cooker/crockpot. Place tomatoes, orange, sugar, salt and pepper in the pot and set chicken on top. 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.

Place the vegetables from the slow cooker, into a skillet and simmer until thick. Stir in the jelly and the sherry and cook, stirring until the sauce boils. Do not overcook, so the sauce doesn't lose its shiny quality.

If sauce is not shiny enough, bring back to a very brisk boil and quickly stir in some jelly.

Pour sauce over the chicken.

Posted by Mirjam Dorn

Nutritional Info Per Serving: N/A