cherokee chicken
- Categories
- Poultry
- Yield
- 4 servings
| Measure | Ingredient |
|---|---|
| ¼ cup | Vegetable oil |
| 1 | Garlic clove, minced |
| 2 tablespoons | Butter or margarine |
| 2 tablespoons | Minced onion |
| 1 | Green pepper, minced |
| Salt and pepper to taste | |
| 1 | Frying chicken, (about 3 pounds), disjointed |
| 1 can | (8 oz.) whole cranberry sauce. |
Heat oil and butter in a 12 inch skillet. Add chicken; cook until golden brown on all sides. Pour off all but 2 Tbsp. fat. Add green pepper, garlic and onion; cook until soft. Add cranberries, salt and pepper. Cover, simmer 25 minutes. Serves 4 to 6. Cranberries are a substitute for wild berries which were originally used in this recipe.
From: Recipes and Remembrances, U.S. Army War College, 1980
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