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Vintage Fruit Sauced Chicken

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A rich wine and onion sauce glistens on the Vintage Fruit and chicken – delicious!
Yield 4 to 6 servings



  • 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


  • 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.

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