Servings: 6

1 tablespoon vegetable oil
1 (2 pound) whole chicken
3 large onions, peeled and chopped
5 large tomatoes, chopped
1 medium orange, unpeeled, seeded, cut into chunks
1 teaspoon granulated sugar
1 teaspoon salt
1/8 teaspoon pepper
1/2 cup water
1 chicken bouillon cube, crumbled
3 tablespoons red currant jelly or raspberry jelly
1/4 cup sweet sherry

In a medium skillet, over medium high heat, heat the oil and saut