Vintage Sauced Chicken
A rich wine and onion sauce glistens on the Vintage Fruit and chicken - delicious!
This recipe makes 4 to 6 servings
This recipe makes 4 to 6 servings
Ingredients
- 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
Instructions
- 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.
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