Fruited chicken
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Butter or margarine |
| 2 | tablespoons | Vegetable oil |
| 3 | pounds | Broiler-fryer chicken,cut up |
| ½ | cup | Dry red wine |
| 2 | teaspoons | Instant chicken bouillon |
| 1 | can | Cherry pie filling(21oz) |
| 1 | can | Pineapple tidbits(13 1/4oz) |
| 2½ | ounce | Whole mushrooms,drained |
Directions
Heat oven to 350'. Measure butter and oil into baking dish, 13x9x2 inches. Heat in oven until butter is melted. Place chicken pieces skin sides up in baking dish. Bake uncovered 1 hour; drain off fat. Heat wine and instant bouillon to boiling in 2-quart saucepan. Boil 1 minute. Remove from heat. Stir in remaining ingredients; spoon over chicken. Cover and bake until bubbly, about 20 minutes.