6 pieces chicken, deboned
Salt and pepper
1 sm. can frozen orange juice, thawed
1/2 c. onions, chopped
3 tbsp. soy sauce
3 tbsp. prepared mustard
1 tbsp. instant chicken bouillon
3/4 tsp. ground ginger
1/4 c. white cooking wine
1/2 c. plum preserves
1 tbsp. cornstarch
1 c. water

Salt and pepper your chicken; roll in flour; brown lightly in oil (about 2 tablespoons). When browned on both sides lightly, take out and lay aside. Add your onions, plum preserves, orange juice, soy sauce, mustard, ginger, chicken bouillon, water, cornstarch. Cook over low heat 10 to 15 minutes, then add the wine and the chicken and simmer for 45 minutes and bake in oven until chicken is tender. Pour over rice.