1. Wash the chicken and rub with the seasons, except
the Fondor. 2. Fill the pitted cherries inside of the
chicken. 3. Put chicken into bakingdish and add white
wine until the chicken
"swims". 4. Bake in 175-200 C oven about 1 hour. 5.
Mix the juice with the fondor, season to taste and
thicken with
cornstarch if needed. 6. Serve with spiral noodles.
Translated by Brigitte Sealing Cyberealm BBS
Watertown NY 315-786-1120
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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