Chicken ruby

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


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

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