Cherry Chicken

From the 1974 Better Homes and gardens Oven Meals, This is touted as a “colorful low-cost main dish.” I don’t think pie filling goes with chicken, but what do you think?

3 tablespoons margarine

1 2- to 2 1/2 pound ready-to-cook broiler-fryer chicken, cut up

1/4 cup flour

1 tsp. salt

1/4 tsp. paprika

1/4 tsp. pepper

1 21-oz. can cherry pie filling

1/2 cup dry white wine

1/4 cup packed brown sugar

1/2 tsp. salt

1/4 tsp. ground nutmeg

1/4 tsp. ground allspice

1/4 tsp. ground cloves

In 12×71/2×2-inch baking dish melt margarine in oven at 375F. Meanwhile, coat chicken with mixture of flour, 1 tsp. salt, paprika, and pepper. Place chicken in baking dish. Bake at 275F for 40 minutes, turning once after 20 minutes. In saucepan heat remaining ingredients; pour over chicken. Continue baking till chicken is done, about 30 minutes more. Skim off excess fat. Makes 4 servings.

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4 Responses to Cherry Chicken

  1. Kristy L. says:

    It doesn’t sound very good. And why would you add that pie filling-it would just add more fat? OK, maybe flavor, but chicken is fine on it’s own with some seasonings.

  2. Pamela Pressney says:

    I have been searching for this recipe for a long time. I used to make this for my husband right after we were married. In our many moves since then, I lost the recipe…lost the whole cookbook. Was very busy going to school, working and having kids. Just couldn’t remember all the ingredients. We actually used to really enjoy it. Will try it again and see what we think now!

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