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Cranberry/Orange Chicken Recipe

Photo by: Taste of Home

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Meet the Cook: My husband and I have a small bog. So I "experiment" with cranberry recipes every fall! I came across this one in a cookbook, then just changed around a few things to better suit our tastes. Cranberry/Orange Chicken is a nice New England dinner our entire family (we have two teenagers) enjoys. Sometimes, I'll make cranberry sauce, too, to top off a dessert of gingerbread. -Sharon Parsons, Killingworth, Connecticut

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4-6 Servings
Prep: 25 min. Cook: 1 hour

Ingredients

1/2 cup all-purpose flour
1/8 teaspoon salt
1 broiler/fryer chicken (about 3 pounds), cut up
4 tablespoons butter
2 cups whole fresh or frozen cranberries
1/2 cup chopped onion
2 tablespoons grated orange peel
1-3/4 cups sugar
1-1/4 cups orange juice
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
Red food coloring, optional

Directions

Combine the flour and salt and place in a plastic bag. Shake chicken, a few pieces at a time, in flour mixture. Melt butter in a large skillet, brown chicken on all sides. In a saucepan, combine remaining ingredients except food coloring; bring to a boil and pour over chicken. Cover and simmer 1 hour. Remove chicken to warm platter. Bring sauce to a boil and cook, stirring constantly, until thickened. Add a few drops red food coloring if desired. Serve sauce over chicken. Yield: 4-6 servings.

Nutrition Facts: 1 serving (2 pieces) equals 622 calories, 22 g fat (9 g saturated fat), 108 mg cholesterol, 203 mg sodium, 77 g carbohydrate, 2 g fiber, 29 g protein.

Cranberry/Orange Chicken published in Country Woman September/October 1992, p29

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