1 (3 lb.) chicken, cut up
2 tbsp. olive oil
1 tsp. seasoned salt
4 tsp. oregano
6 oz. frozen pineapple, orange juice concentrate
1/2 c. dry Vermouth
1 tbsp. cornstarch
1/4 c. water
1/4 c. chopped green onion, with top
1/2 c. toasted walnuts

Brown chicken in large skillet or electric fry pan in olive oil. Sprinkle with seasoned salt and oregano. When lightly browned on both sides, add frozen juice, undiluted, and the Vermouth and blend with pan juices. Cover and simmer 20 minutes or until chicken is tender. Blend cornstarch with water. Take out chicken to warm serving platter and thicken pan juice with cornstarch and water. Pour over chicken and sprinkle with onions and walnuts. Serve with rice.