3 cut up chickens (fryers)
3 tsp. salt
1 tsp. black pepper
1/2 c. melted butter or margarine
1 (16 oz.) can peaches, sliced and drained
1 (16 oz.) can dark sweet cherries, drained
2 medium onions, sliced
1/2 c. chicken broth
3/4 c. chili sauce
1 Tbsp. Worcestershire sauce
1/3 c. brandy

Wash chicken; pat dry and season with salt and pepper. Place chicken in large baking pan so pieces do not overlap. Pour melted margarine or butter over chicken. Place under broiler until brown. Watch carefully that chicken does not burn. Remove chicken from broiler. Combine fruit, onions, chicken broth and chili sauce. Spoon mixture over chicken. Cover with foil and bake for 1 hour or until chicken is tender in 325° or 350° oven. Just before serving, heat Worcestershire sauce and brandy in small saucepan and pour over chicken. Yields 6 to 8 servings.