Chicken a la Polly Kohen

Ingredients

• 6 servings pepper black freshly ground
• 12 ounces chili sauce 
• 0.5 cup brown sugar dark
• 2 cloves garlic minced
• 6 servings kosher salt 
• 1 small onion diced
• 8 ounces pineapple chunks with half the juice from the can canned
• 0.5 cup raisins 
• 0.5 cup cooking sherry 
• 2 tablespoons vegetable oil 
• 0.3 cup water 
• 3 pound meat from a rotisserie chicken whole quartered

Equipment

• frying pan
• oven
• aluminum foil

Directions

1. Preheat oven to 375 degrees F.
2. Heat oil in large saute pan over medium-high heat. Season chicken with salt and pepper and sear in a large saute pan only to brown the skin not to cook through.
3. Remove chicken and add the onions. Cook until tender, about 5 minutes, then add garlic and cook until fragrant.
4. Add the chili sauce, raisins and sugar. Return the chicken to the skillet, skin side up and cover the pan tightly with aluminum foil then bake for 1 hour 15 minutes. Uncover pan, add sherry, water and fruit and bake for another 20 minutes.