Brown fryer chicken in 1/4 cup vegetable oil. Combine 1/2 cup dry vermouth, 1 1/2 teaspoon salt, 1/4 teaspoon each pepper and cinnamon, 1 tablespoon brown sugar. Add to chicken with 2 tart apples, cut in wedges. Baste. Cover, cook slowly for 20 minutes. Add 3 cooked yams, peeled and sliced. Baste with cooking liquid. Cover, simmer until heated. Garnish with maraschino cherries. 6 servings.
