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, .