1 medium orange, unpeeled, seeded, cut into chunks
1 teaspoon granulated sugar
1 teaspoon salt
1/8 teaspoon pepper
1/2 cup water
1 chicken bouillon cube, crumbled
3 tablespoons red currant jelly or raspberry jelly
1/4 cup sweet sherry
In a medium skillet, over medium high heat, heat the oil and sauté
the chicken, turning often, until well browned all over.
Remove the chicken to a plate.
Sauté the onion in the skillet until well browned.
Place in the slow cooker.
Place the tomatoes, orange, sugar, salt and pepper in
the slow cooker and set the chicken on top.
Rinse the skillet with the water and scrape into the slow cooker.
Add the bouillon cube.
Cover and cook on LOW for 5 to 7 hours.
Before serving, remove the chicken to a deep serving dish and keep
Place the contents of the slow cooker into a skillet, set the heat
to high and simmer until thick enough to mound on a spoon.
Stir in the jelly and the sherry and cook, stirring until the sauce boils.
Do not overcook as you don't want the sauce to lose its shiny
quality. If sauce is not shiny enough, bring back to a very brisk
boil and quickly stir in some jelly.