Vintage Sauced Chicken
A rich wine and onion sauce glistens on the Vintage Fruit and chicken - delicious!

This recipe makes 4 to 6 servings
  • 2-1/2 to 3 lb. frying chicken, cut up
  • 1 cup Dry red wine
  • ¾ cup Vintage Fruit syrup
  • 1 envelope Dry onion soup
  • 2 TBSP Cornstarch
  • 2 TBSP Water
  • 1 cup Vintage Fruit, drained
  • Cooked rice
  1. In large fry pan, brown chicken in small amount of shortening. Add wine, Vintage Fruit syrup and soup. Cover and simmer about 1 hour until tender. Remove chicken to platter. Combine cornstarch and water; add to pan juices. Cook over medium heat, stirring constantly, until thickened. Add Vintage Fruit and chicken pieces. Heat through. Serve over rice.
Recipe by Red Star Yeast at