Servings: 6

1 tablespoon vegetable oil
1 (2 pound) whole chicken
3 large onions, peeled and chopped
5 large tomatoes, chopped
1 medium orange, unpeeled, seeded, cut into chunks
1 teaspoon granulated sugar
1 teaspoon salt
1/8 teaspoon pepper
1/2 cup water
1 chicken bouillon cube, crumbled
3 tablespoons red currant jelly or raspberry jelly
1/4 cup sweet sherry

In a medium skillet, over medium high heat, heat the oil and saut?the chicken, turning often, until well browned all over. Remove the chicken to a plate.

Saut?the onion in the skillet until well browned. Place in the crockpot. Place the tomatoes, orange, sugar, salt and pepper in the crockpot and set the chicken on top.

Rinse the skillet with the water and scrape into the crockpot. 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 contents of the crockpot 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 as you don't want the sauce to 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.