1 tb Vegetable oil
2 lb Whole chicken
3 lg Onions -- peeled and
Chopped
5 lg Tomatoes -- chopped
1 md Orange -- unpeeled, seeded,
Ch
1 ts Sugar
1 ts Salt
1/8 ts Pepper
1/2 c  Water
1    Chicken bouillon cube --
Crumbled
3 tb Currant jelly -- red, or
Raspberry
1/4 c  Sweet sherry

In a medium skillet, over medium high heat, heat the oil and saute the
chicken, turning often, until well browned all over. Remove the chicken to
a plate. Saute the onion in the skillet until well browned. Turn into the
crockpot. Place the tomatoes, orange, sugar, salt and pepper in the pot
and set the chicken on top. Rinse the skillet with the water and scrape
into the 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
warm. Turn the pot contents 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, lest the sauce
lose its shiny quality. If you wish, add some sugar or sweet sherry to
further brighten the taste. If sauce is not shiny enough, bring back to a
very brisk boil and quickly stir in some jelly. Pour sauce over the
chicken.

The Best of Electric Crockery Cooking