|1 can||(16-oz) whole cranberry sauce|
|1||Bottle (8-oz) Russian salad dressing with honey (about 1 cup)|
|1||Envelope regular onion-soup mix|
|1||Broiler-fryer (2-1/2 to 3-lb) chicken, cut up|
|Hot cooked rice (optional)|
|Fresh rosemary (optional)|
A first-prize entry in the Eagle River Cranberry Fest bake-off is a dinner winner from Eagle River's Catherine Snedden. It's easy, colorful and pleasantly tart.
1. In a bowl, combine cranberry sauce, salad dressing and soup mix.
Rinse chicken; pat dry with paper towels. Remove and discard skin, if desired. Arrange pieces in one layer in a 13x9x2-inch baking dish.
Pour cranberry mixture over chicken pieces. Cover and chill the chicken mixture in the refrigerator for several hours or overnight.
2. Bake the chicken mixture, uncovered, in a 300F oven about 1½ hours or till the chicken is done, stirring glaze and spooning over chicken once or twice. Serve the chicken and glaze on a platter with hot, coooked rice, if desired. Garnish the chicken with fresh rosemary, if desired.
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