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Vintage Sauced Chicken

A rich wine and onion sauce glistens on the Vintage Fruit and chicken - delicious!
This recipe makes 4 to 6 servings
2-1/2 to 3 lb. frying chicken, cut up
Dry red wine1 cup
Vintage Fruit syrup3/4 cup
Dry onion soup1 envelope
Cornstarch2 TBSP
Water2 TBSP
Vintage Fruit, drained1 cup
Cooked rice

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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