Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 3 pounds | Broiler-fryer chicken; cut up |
| ⅓ cup | All-purpose flour |
| 1 teaspoon | Salt |
| 4 tablespoons | Butter or margarine |
| 1½ cup | Fresh cranberries |
| ¾ cup | Sugar |
| 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