3 lbs. chicken, deboned
1 (1 lb.) can tart cherries
1/2 c. sugar
1/2 c. toasted slivered almonds
1 unpeeled orange, sliced into wedges

Brown chicken pieces in small amount of oil (chicken coated with flour, salt, and pepper). Add cherries to drippings, reserving small amount of juice. Heat to boil. Combine reserved juice, sugar, and enough flour stirred in to cook into a thick and clear gravy. Add orange wedges and almonds. Place pieces of chicken in sauce, spooning sauce over chicken. Simmer a bit. Serve with/on rice.