Blue-ribbon cranberry chicken

Yield: 4 Servings

Measure Ingredient
1 can (16-oz) whole cranberry sauce
1 Bottle (8-oz) Russian salad dressing with honey (about 1 cup)
1 Envelope regular onion-soup mix
1 Broiler-fryer (2-1/2 to 3-lb) chicken, cut up
Hot cooked rice (optional)
Fresh rosemary (optional)

A first-prize entry in the Eagle River Cranberry Fest bake-off is a dinner winner from Eagle River's Catherine Snedden. It's easy, colorful and pleasantly tart.

1. In a bowl, combine cranberry sauce, salad dressing and soup mix.

Rinse chicken; pat dry with paper towels. Remove and discard skin, if desired. Arrange pieces in one layer in a 13x9x2-inch baking dish.

Pour cranberry mixture over chicken pieces. Cover and chill the chicken mixture in the refrigerator for several hours or overnight.

2. Bake the chicken mixture, uncovered, in a 300F oven about 1½ hours or till the chicken is done, stirring glaze and spooning over chicken once or twice. Serve the chicken and glaze on a platter with hot, coooked rice, if desired. Garnish the chicken with fresh rosemary, if desired.

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