Chicken Jubilee

Ingredients

• 3½ lb chicken parts
• 2 tbsp margarine
• salt and pepper
• 1 jar 12-oz grape preserves
• 1 can 16 oz pitted sweet cherries
• 1 cup burgundy or port red wine
• 2 tbsp cornstarch
• 1 cup water
• 2 tsp slivered lime peel

Method

1. Brown the chicken in margarine over medium heat. Season with salt and pepper. Blend in the preserves. Add the liquid from the canned cherries; stir in the wine.
2. Reduce heat to low, cover and simmer, stirring occasionally until the chicken is tender, about 40 minutes.
3. Blend the cornstarch into the water; stir into the sauce and cook, stirring until thick. Add the cherries and lime peel.
4. Microwave: Reduce the wine to 1/2 cup. Arrange the chicken with the meatiest portions to the outside of the dish. Baste with the preserves, cherry liquid and wine. Cover and microwave on high 10-14 minutes, turning the chicken and basting halfway through. Blend in the cornstarch and cook until thick, about 2 minutes.

Notes

Serve over rice. Serves 4. From Rosauers (Poultry PL-51).

Original card

The recipe above was transcribed from this scan of Vera’s original card.

Tap to zoom