|3 pounds||Broiler-fryer chicken; cut up|
|⅓ cup||All-purpose flour|
|4 tablespoons||Butter or margarine|
|1½ cup||Fresh cranberries|
|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
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