CHICKEN MONTMORENCY                    Servings:  4

3   lbs.      chicken, cut up          1         chicken bouillon cube
2   c.        black cherries           1/8 tsp.  cinnamon
3   T.        margarine                1   T.    flour
1   tsp.      sugar                    1/8 tsp.  allspice
                         salt, paprika, pepper

       Drain cherries, saving liquid.  Wash, dry and skin chicken.  Melt margarine
add salt paprika and pepper.  Brown chicken in mixture, then remove.  To skillet
add 1/4 tsp. salt, flour, sugar and spices.  Mix well.  Add cherry juice,
bouillon and chicken.  Cover, simmer 35 minutes.  Add cherries, simmer 5
minutes.

Source: Ed Blankenship, Capt, USMC.  Dedicated to his memory.

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