• 1  tablespoon flour
• 1  teaspoon seasoned salt
• ³/₄ teaspoon paprika
• 3  pounds broiler-fryer chicken pieces (legs, thighs, and breasts)
• 1¹/₂ tablespoons vegetable oil
• 1¹/₂ tablespoons butter or margarine
• 1  glove garlic, crushed in a garlic press or minced
• ¹/₃ cup chicken broth
• 2  tablespoons cider vinegar
• 1  tablespoon brown sugar
• ¹/₄ teaspoon rosemary
• 1  can (11 ounces) mandarin oranges, drained; reserve syrup
• 1  jar (4 ounces) maraschino cherries, drained; reserve syrup
• 1  tablespoon water
• 1  tablespoon cornstarch
• ¹/₂ cup dark seedless raisins
• Cooked rice

1. Mix flour, seasoned salt, and paprika. Coat chicken pieces.
2. Heat oil, butter, and garlic in a large heavy skillet. Add chicken pieces and brown well on all sides.
3. Mix broth, vinegar, brown sugar, rosemary, and reserved syrups. Pour into skillet; cover and cook slowly 25 minutes, or until chicken is tender.
4. Remove chicken pieces to a serving dish and keep warm; skim any excess fat from liquid in skillet. Blend water with cornstarch and stir into liquid in skillet. Add raisins, bring to boiling, stirring constantly, and cook about 5 minutes, or until mixture is thickened and smooth. Mix in orange sections and cherries; heat thoroughly.
5. Pour sauce over chicken and serve with hot fluffy rice.

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