Vintage Fruit Sauced Chicken
A rich wine and onion sauce glistens on the Vintage Fruit and chicken - delicious!
Yield 4 to 6 servings
Ingredients
- 2 1/2 to 3 pounds frying chicken (cut up)
- Shortening or oil (for browning chicken)
- 1 cup dry red wine
- 3/4 cup Vintage Fruit Syrup
- 1 envelope dry onion soup mix
- 2 tablespoons corn starch
- 2 tablespoons water
- 1 cup Vintage Fruit (drained)
- Cooked rice
Instructions
- In large fry pan, brown chicken in small amount of shortening. Add wine, Vintage Fruit syrup and onion soup mix. Cover and simmer about 1 hour until tender.
- Remove chicken to platter. Combine corn starch 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.
