2 1/2 pounds chicken, disjointed
3 ounces Sauterne
2 tbsp brown sugar
2 ounces soy sauce
pinch of thyme
1/2 cup fresh grapefruit sections
1/2 cup fresh orange sections
1/2 cup fresh tangelo sections
1/2 cup chopped fresh pineapple
1 cup chicken stock

Remove backbone of chicken, dredge in flour and salt mix. Fry in shad low pan until brown. Remove chicken from frying pan and place in deep pan. Mix julienne of celery and onions in frying pan. Saute slowly until onions are soft. Remove from heat. Add Sauterne, brown sugar, soy sauce and thyme. Return to heat and boil. Four over chicken. Add grapefruit, orange and tangelo sections. Add pineapple and chicken stock. Place in preheated 350 degree oven until chicken is thoroughly cooked and loose from hones -— about 30 minutes. Pour stock in bottom of casserole, place chicken on top. Sprinkle handful of long grated coconut on top and return to oven until brown. Do not cover. Garnish with calamondin slices if desired. Recipe make 3 to 4 servings of Chicken Island Style.