Brown chicken in butter or margarine. Put chicken in baking dish, cover with cherries and oranges. Make sauce of wine, cherry juice and orange juice. Bake covered in moderate oven until tender. Sauce may be thickened with a little flour or corn starch if desired and seasoned with above seasonings.
Mary's Notes I browned the chicken in half olive oil and half butter. The recipe didn't give any oven temp, so I baked it in a covered casserole dish for about 40 minutes at 325 degrees. I made the sauce by draining most of the oil from the pan, adding the Burgundy and fruit and seasoning the sauce to taste with a pinch of salt and a couple of grinds of fresh pepper. Some freshly grated nutmeg and just a pinch of cinnamon. It was delicious!!!
