• 1 Tbsp. vegetable oil
• 2 lb cut-up chicken
• 3 very large onions, 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. raspberry jelly
• 1/4 cup sweet sherry

In medium skillet, over medium heat, heat oil and sauté chicken parts, turning often, until well browned all over. Remove chicken to a plate

Sauté onions in skillet until well browned. Turn into the crockpot. Place tomatoes, orange, sugar, salt and pepper in pot and set chicken on top

Rinse skillet with water and scrape into the crockpot. Add bouillon cube. Cover and cook on low 5 to 7 hours

Before serving, remove chicken to deep serving dish and keep warm. Turn the pot contents into a skillet, set heat on high and simmer until thick. Stir in jelly and sherry and cook, stirring until sauce boils (DO NOT OVERCOOK). Pour sauce over chicken. Serve with wild rice.

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