Ingredients :

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1 x 16 1/2-ounce can pitted black cherries juice reserved
3/4 cup raisins
2 x 2 1/2 to 3 pound chickens cut in fourths
garlic powder to taste
salt and pepper to taste
paprika to taste
2 tbl vegetable oil
2 x 12-ounce bottles chili sauce such as heinz
1/4 cup water
1/3 cup dark brown sugar
2 lrg onions thinly sliced
1/2 cup sweet sherry or wine

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Method :

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* Preliminaries: Place raisins in small bowl; pour juice from canned cherries over raisins. Set aside. Preheat oven to 325 degrees.
* 1. Season chicken with garlic powder, salt, pepper and paprika. Heat oil in large, deep skillet on medium-high heat. Brown chicken on all sides, working in batches. Place chicken skin side up in large baking pan.
* 2. In medium bowl, combine chili sauce, water, brown sugar, onions and raisins (with cherry juice); pour over chicken. Roast uncovered 40 minutes, basting occasionally.
* 3. Mix cherries with sherry or wine; pour over chicken; bake 30 minutes more.
* 4. Place chicken on serving platter. Spoon some sauce and fruit over chicken. If desired, use remaining pan juices as sauce for dipping latkes. To make dipping sauce, place remaining pan juices in medium saucepan. Cook over medium-high heat, stirring occasionally, reducing in volume by about one-third. Use warm.