1 chicken, cut up
1/2 c. melted butter
Salt and pepper
1 c. cherry preserves (jelly)
1/2 c. red wine or orange juice
1 tbsp. cornstarch
1 tbsp. water

Dip chicken in butter, sprinkle salt and pepper over chicken. Bake skin side up in shallow pan for 30 minutes at 375 degrees. Combine jelly and wine in saucepan, stir until smooth. Blend cornstarch and water, stir in jelly mixture. Cook until thickened. Brush on chicken basting every 190 minutes. Bake 30 to 45 minutes more using all the sauce.