1 fryer
1 tbsp. oil
1/2 c. water
1 (1 lb. 4 oz.) can frozen pitted sour cherries, thawed
1 (3/4 oz.) env. au jus gravy mix
1 tsp. grated orange peel
1/4 c. honey

Cut fryer into serving pieces; brown in oil in large skillet. Add water, cover. Cook over low heat for 30 minutes or until tender. Drain cherries, reserving liquid; add enough water to reserved liquid to make 1 cup liquid.

Add gravy mix, orange peel, cherry liquid and honey to chicken; bring to a boil. Cover; cook for 10 minutes longer. Stir in cherries; cook just until cherries are heated through. Canned cherries may be substituted for frozen cherries.