Ruby Chicken Recipe
Ruby Chicken Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
Treat a loved one to this tender chicken topped with plump cranberries and simmered in a spicy orange sauce. I got the recipe at a cranberry festival in Wisconsin. Even those who don't care for cranberries like this flavorful main dish. —Kathy Mead, Gwinn, Michigan
MAKES:
2 servings
TOTAL TIME:
Prep: 15 min. Cook: 35 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 15 min. Cook: 35 min.

Ingredients

  • 3 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 2 bone-in chicken breast halves (8 ounces each)
  • 1 tablespoon butter
  • 1/2 cup fresh or frozen cranberries
  • 1/3 cup sugar
  • 1/3 cup orange juice
  • 2 tablespoons chopped onion
  • 1/2 teaspoon grated orange peel
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon ground cinnamon

Directions

In a shallow bowl, combine flour and salt. Coat chicken with flour mixture. In a nonstick skillet, brown chicken in butter.
Meanwhile, in a small saucepan, combine the remaining ingredients. Bring to a boil over medium heat. Pour over chicken. Cover and simmer for 35-40 minutes or until chicken juices run clear. Yield: 2 servings.
Originally published as Ruby Chicken in Cooking for 2 Winter 2007, p27

Nutritional Facts

1 each: 517 calories, 16g fat (6g saturated fat), 126mg cholesterol, 448mg sodium, 51g carbohydrate (39g sugars, 2g fiber), 41g protein.

  • 3 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 2 bone-in chicken breast halves (8 ounces each)
  • 1 tablespoon butter
  • 1/2 cup fresh or frozen cranberries
  • 1/3 cup sugar
  • 1/3 cup orange juice
  • 2 tablespoons chopped onion
  • 1/2 teaspoon grated orange peel
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon ground cinnamon
  1. In a shallow bowl, combine flour and salt. Coat chicken with flour mixture. In a nonstick skillet, brown chicken in butter.
  2. Meanwhile, in a small saucepan, combine the remaining ingredients. Bring to a boil over medium heat. Pour over chicken. Cover and simmer for 35-40 minutes or until chicken juices run clear. Yield: 2 servings.
Originally published as Ruby Chicken in Cooking for 2 Winter 2007, p27

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Reviews forRuby Chicken

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Glen User ID: 9315630 277611
Reviewed Nov. 11, 2017

"I'm delighted to find this recipe again! I first discovered it in a magazine back in the seventies and used to make it regularly. I wanted something a bit festive to serve friends at a pre Christmas lunch. I'm sure they'll love it. I once served it to someone who said he didn't like chicken, he said the 'duck' was delicious!!!"

MY REVIEW
NikNwo11 User ID: 8054203 224760
Reviewed Apr. 13, 2015

"This is one of my automatic go-to recipes for impressing house guests - because it tastes SO WONDERFUL and is SO easy to make! Try it, you won't be disappointed. I make a veggie for a side - like orange almond green beans, or oven-roasted asparagus."

MY REVIEW
grama8 User ID: 6582863 148445
Reviewed Feb. 11, 2013

"This was so tasty and easy to make! Both my hubby and I loved it."

MY REVIEW
mayge User ID: 2822821 63085
Reviewed Oct. 26, 2010

"I love this recipe. It is so tasty and so easy to make. Just right for an autumn evening."

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