Chicken ruby
4 servings
Ingredients
| Quantity | 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 |
Directions
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