Chicken with cranberries

Yield: 4 Servings

Measure Ingredient
1 \N Chicken; 3 to 3-1/2 lbs
1 cup Flour
\N \N Salt & pepper to taste
\N \N Cayenne pepper to taste
1 cup Peanut oil (for frying)
1 can (16-oz) whole sweetened cranberries
¼ cup Peeled & chopped yellow onion
¾ cup Orange juice
¼ teaspoon Ground cinnamon
¼ teaspoon Ground ginger

I like dishes that can be prepared ahead of time and then placed in the oven until dinnertime. It gives me a chance to relax and get myself together before the family gathers. This is such a dish.

Cut up the chicken and pat dry with paper towels. Mix the flour with the salt and both peppers, and dredge each piece of chicken. Pan-fry in the peanut oil just until brown, turning once.

In the meantime, mix all remaining ingredients in a stainless steel saucepan and bring to a boil. Pour this over the chicken and cover. Cook slowly for 35 to 40 minutes or until the chicken is very tender.

A Sweet Potato Souffl‚ (see recipe) goes well with this dish.

From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe Archive, .

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