Chicken with Apple & Orange Juice Sauce

Ingredients

4 chicken leg & thigh pieces, skinned

64-oz. can of apple juice

juice of one orange

¼ cup sherry

1 medium onion, chopped

pinch of salt

pinch of ground black pepper

4 tbl. olive oil

3 medium onions, sliced

¼ tsp. garlic powder

½ lb. sliced mushrooms

Directions

·        Put apple juice and orange juice in a pan and simmer over low heat 45 minutes

·        Add chopped onion and continue to simmer until reduced to 2 cups (about 2 hours), then let cool

·        Season chicken with salt, pepper, and garlic powder

·        put olive oil in a large skillet and add the chicken

·        Cook over low-medium heat until chicken browns lightly

·        Heat oven to 350°

·        place half of the sliced onions in the bottom of a large baking dish

·        Remove chicken from skillet and place in a large baking dish

·        sauté mushrooms in the skillet the chicken came out of, about 2-3 minutes

·        place sautéed mushrooms over the top of the chicken

·        deglaze the skillet the mushrooms came out of with sherry, then pour over chicken

·        Pour apple sauce mixture over chicken

·        place the other half of the sliced onions over the top of the chicken

·        cover with tin foil and bake for 1 ½ hours

·        uncover and bake an additional 45 minutes, basting often with juice