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Poulet A La Kismis

1 lg. frying chicken
1 T. flour
¾ tsp. seasoned salt
½ tsp. paprika
2-3 T. cooking oil (half butter if desired)
1/3 c. chicken broth OR water
2 T. vinegar
1 can (11 oz) mandarin oranges
1 bottle (4 oz.) marashino cherries
1 T. cornstarch
1 T. water - cold
½ c. seedless raisins

Cut chicken for frying. Rinse, dry, and toss pieces with flour mixed with salt & paprika. Richly brown in oil over moderate heat. Add broth, vinegar, and syrups drained from oranges and cherries. Cover and cook slowly until tender - 25-30 minutes. Remove chicken pieces and keep hot. Skim excess fat from pan liquid. Stir in cornstarch mixed with water. Add raisins and cook until liquid thickens, about 5 minutes. Pour over chicken and serve hot.

Jenifer M. Seal

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