Plum Sauce Chicken
|Broiler fryer chicken||3 Pound, cut up (1 Piece)|
|Plum preserves||1⁄3 Cup (5.33 tbs)|
|Finely chopped onion||1⁄4 Cup (4 tbs)|
|Frozen orange juice concentrate||2 Tablespoon, thawed|
|Soy sauce||1 Tablespoon|
|Prepared mustard||1 Teaspoon|
|Ground ginger||1⁄2 Teaspoon|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Cold water||1 Tablespoon|
|Instant chicken bouillon granules||1⁄2 Teaspoon|
Remove skin from chicken pieces; season chicken with the salt and pepper.
In large skillet combine preserves, onion, orange juice concentrate, soy sauce, mustard, and ginger.
Simmer, uncovered, for 10 minutes.
Stir in wine.
Add chicken pieces; spoon plum mixture over chicken.
Cover and simmer for 40 to 45 minutes or till chicken is tender; baste occasionally with plum mixture, Remove chicken to warm serving platter; keep warm, Skim excess fat from pan juices, Measure 1 cup juices; return to skillet.
Stir together cornstarch, cold water, and bouillon granules; add to pan juices.
Cook and stir till thickened and bubbly, Stir in Kitchen Bouquet, if desired.
Spoon some sauce atop chicken.
Pass remaining sauce.