Main Dishes, Poultry

Chicken Della Robbia

  • 2 to 3 Frying chicken, cut up
  • 4 tablespoons Butter
  • 2 tablespoons Salad oil
  • 2 medium Onions, sliced
  • 1 1/4 cup Water
  • 1/2 teaspoon Instant Chicken bouillon
  • 1/2 pound Mushrooms, sliced
  • 1 cup White raisins
  • 2 teaspoons Salt
  • 1/4 cup Lemon juice
  • 1 clove Garlic, minced
  • 1/2 teaspoon Ground cloves
  • 1/2 teaspoon Allspice
  • 1/2 teaspoon Ginger
  • 1/4 cup Brown sugar
  • 1 cup Walnut halves
  • 1/2 cup Water
  • 1 tablespoon Cornstarch
  • 2 cups Seedless green grapes
  • 2 cups Orange sections
  • 12 Cherries

    • In a large Dutch oven or fryer, sauté chicken pieces in butter and oil until golden brown. Add onions and sauté. Combine 1-1/4 cup water with 1/2 teaspoon instant chicken bouillon. Add with mushrooms, raisins, salt, lemon juice, garlic, spices and brown sugar. Simmer, covered, turning 1 or 2 times, for 35 minutes or until tender. Add walnut halves.

    Push chicken to side of pan. Blend cornstarch with 1/2 cup water and stir into pan liquid. Heat until smooth and thickened. Add grapes, oranges and cherries and heat through for 2 to 3 minutes. Serve at once on heated platter or in a chafing dish.

    Serves 8 to 12.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Ronald Walton of New York, New York. 

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