Cherokee chicken
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Vegetable oil |
| 1 | Garlic clove, minced | |
| 2 | tablespoons | Butter or margarine |
| 2 | tablespoons | Minced onion |
| 1 | Green pepper, minced | |
| Salt and pepper to taste | ||
| 1 | Frying chicken, (about 3 pounds), disjointed | |
| 1 | can | (8 oz.) whole cranberry sauce. |
Directions
Heat oil and butter in a 12 inch skillet. Add chicken; cook until golden brown on all sides. Pour off all but 2 Tbsp. fat. Add green pepper, garlic and onion; cook until soft. Add cranberries, salt and pepper. Cover, simmer 25 minutes. Serves 4 to 6. Cranberries are a substitute for wild berries which were originally used in this recipe.
From: Recipes and Remembrances, U.S. Army War College, 1980