Cherry Chicken

• 2-2½ lb broiler-fryer, cut up
• 2-3 Tbsp cooking oil
• 1 21-oz can cherry pie filling
• 1/2 cup dry white wine
• 1/2 cup orange juice
• 1/4 cup packed brown sugar
• 1/2 tsp salt
• 1/4 tsp ground allspice
• 1/4 tsp ground cloves
• 1/4 tsp ground nutmeg

In skillet, brown chicken in hot oil 10 minutes on each side. Season with a little salt and pepper. Drain off excess oil. Combine pie filling, wine, orange juice, brown sugar, salt and spices. Pour over browned chicken. Cover and simmer 20-25 minutes or till chicken is tender.

Yield: 4 servings