1 whole chicken cut up
3 large onions, chopped
1 large can tomatoes
1 orange, unpeeled, seeded and chopped
1 tsp sugar
1 tsp salt
1/8 tsp pepper
1/2 cups water
1 tsp instant chicken bouillon
3 heaping tbs grape jelly
olive oil
In a large skillet, heat olive oil and sauté chicken
until browned. Remove chicken and sauté onions until golden. Place into Dutch oven. Add tomatoes, orange, sugar, salt and
pepper. Set chicken pieces on top. Rinse
skillet with the water and scrape into Dutch oven. Sprinkle instant bouillon
on top. Cover and cook slow 5-7 hours.
Before serving, remove chicken and wrap in foil to keep warm. Change heat
to high and simmer until thick enough to mound on a spoon. Stir in the jelly
until the sauce just boils. Add chicken, making sure to cover each piece with
sauce. Remove from heat and serve.
