You don't have to wait until the fall to enjoy delicious cranberry flavor. By using a canned sauce, you can get the flavor no matter what time of year.—Kay Simpson, Hull, Quebec
- 1 broiler/fryer chicken (3 to 4 pounds), cut up
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons butter
- 1/2 cup diced onion
- 1/2 cup diced celery
- 1 can (14 ounces) whole-berry cranberry sauce
- 1 cup bottled barbecue sauce
- Sprinkle chicken with salt and pepper; brown in a skillet in butter. Remove the chicken to a greased 13-in. x 9-in. baking pan. In the drippings, saute onion and celery until tender. Add cranberry sauce and barbecue sauce; mix well. Pour over chicken. Bake, uncovered, at 350° for 1-1/2 hours, basting every 15 minutes. Yield: 4-6 servings.
Originally published as Cranberry Chicken in Country Woman November/December 1994, p35
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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