2 tbsp. raisins
2 oz. dry sherry wine
2 1/2 lb. chicken
1 clove garlic
1/4 oz. parsley, chopped
1 oz. orange juice
2 oz. flour
4 oz. Spanish oil
1/4 lb. butter
2 tbsp. sliced almonds
3 oz. sm. Spanish olives
Salt to taste

Soak raisins in the wine at least two hours before cooking. Debone the chicken, crush garlic, combine with parsley and orange juice, rub on the chicken. Dredge chicken in flour, fry in oil until brown and remove. Drain off oil, add butter and wine, heat to a glaze, add raisins, almonds, olives, return chicken to pan. Simmer 15 minutes. Serve with Spanish fried potatoes or other.