chicken ruby
| Measure | Ingredient |
|---|---|
| 3 pounds | Broiler-fryer chicken; cut up |
| ⅓ cup | All-purpose flour |
| 1 teaspoon | Salt |
| 4 tablespoons | Butter or margarine |
| 1½ cup | Fresh cranberries |
| ¾ cup | Sugar |
| ¼ cup | Onion; chopped |
| 1 teaspoon | Orange peel; grated |
| ¾ cup | Orange juice |
| ¼ teaspoon | Ground cinnamon |
| ¼ teaspoon | Ground ginger |
JUDI M. PHELPS
Coat chicken pieces with a mixture of the flour and salt. Brown in melted butter in skillet, turning once. Meanwhile, combine remaining ingredients in saucepan; bring to boiling. Pour over chicken. Cover and cook slowly 35-40 minutes or till chicken is tender. Source: BH&G Four Seasons Cranberry Cookbook.
Shared and MM by Judi M. Phelps, Gourmet Cooking Echo, 11/94.
Internet: Judiphelps@... or Juphelps@d Submitted By JUDI PHELPS On 11-15-94
Similar recipes
- Ann's ruby chicken
- Biscuits ( afternoon ruby tea )
- Pearls and rubies
- Poached ruby red chicken
- Ruby cherry sauce
- Ruby chicken
- Ruby crowns
- Ruby pasta
- Ruby red french dressing
- Ruby red raspberry salad
- Ruby scones
- Ruby slipper cake
- Ruby throated hummingbird cake
- Ruby tomato chutney
- Ruby's lemon lush
- Ruby's own seasoning (almost!)
- Ruby's strawberry shortcut cake
- Ruby's stuffed fish
- Ruby-red grapefruit sorbet
- Spaghetti with rubies
Random recipe of the day
Calzone with four cheeses, eggplant and basil
Follow us
