This is another of my mom’s favorite poultry recipes. In fact, she makes it so often, it has become a signature dish. The recipe originally came from a cookbook from the Touro synagogue.
A sweet and sour recipe that is a snap to put together, it always gets raves. It is particularly useful for Shabbos and Yom Tov entertaining because it can be served at room temperature–no worrying about heating it up (and it drying out).
If I serve it warm, I like to cook down the gravy to concentrate it, and I serve the gravy on the side.