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1
Put the raisins in a small bowl and pour the juice from the canned cherries over them.
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2
Set aside.
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3
Preheat the oven to 350F.
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4
Scatter the onion slices over the bottom of a large baking pan or roasting pan.
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5
Set the pan aside.
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6
Season the chicken with garlic powder, paprika, and salt and pepper.
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7
Heat 1 tablespoon of the oil in a large skillet over medium-high heat until it is quite hot but not smoking.
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8
Add the chicken, in batches, and cook until browned on both sides, 3 to 4 minutes per side, adding the remaining oil 1 tablespoon at a time, if needed.
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9
As the chicken pieces brown, arrange them, skin side up, on top of the onions in the baking pan.
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10
Remove the skillet from the heat and discard all the oil.
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11
Add 1/2 cup of the sherry to the skillet and scrape up all the brown bits.
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12
Stir in the chili sauce, brown sugar, 1/4 cup water, and the plumped raisins with the cherry juice.
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13
Bring the mixture to a boil, and then pour it over the chicken.
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14
Roast, uncovered, basting occasionally, for 25 minutes.
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15
Pour the remaining 1/2 cup sherry around the chicken, distribute the cherries throughout the pan, and baste.
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16
Roast, basting occasionally, until cooked through, 20 to 30 minutes.
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17
Transfer the chicken to a warm serving platter and cover to keep warm.
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18
Strain the liquid into a medium-size saucepan, reserving the solids.
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19
Bring the strained sauce to a boil over medium-high heat and boil until reduced by about one third, or until thick, 8 to 10 minutes (longer if you like a thicker sauce).
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20
Spoon the onions, cherries, and raisins over the chicken, and pass the sauce.
