Crockpot Lacquered Chicken


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.