cherokee chicken

4 servings
¼ cup Vegetable oil
Garlic clove, minced
2 tablespoons Butter or margarine
2 tablespoons Minced onion
Green pepper, minced
  Salt and pepper to taste
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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