Blue-ribbon Cranberry Chicken Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 can: , (16-oz) whole cranberry sauce
1 Bottle: , (8-oz) Russian salad dressing with honey (about 1 cup)
1 Envelope: regular onion-soup mix,
1: Broiler-fryer, (2-1/2 to 3-lb) chicken, cut up
Hot cooked rice, optional
Fresh rosemary, optional
Directions:
A first-prize entry in the Eagle River Cranberry Fest bake-off is a
dinner winner from Eagle Rivers Catherine Snedden. Its easy,
colorful and pleasantly tart.
1. In a bowl, combine cranberry sauce, salad dressing and soup mix.
Rinse chicken; pat dry with paper towels. Remove and discard skin, if
desired. Arrange pieces in one layer in a 13x9x2-inch baking dish.
Pour cranberry mixture over chicken pieces. Cover and chill the
chicken mixture in the refrigerator for several hours or overnight.
2. Bake the chicken mixture, uncovered, in a 300F oven about 1 1/2
hours or till the chicken is done, stirring glaze and spooning over
chicken once or twice. Serve the chicken and glaze on a platter with
hot, coooked rice, if desired. Garnish the chicken with fresh
rosemary, if desired.
Source from luhu.jp
dinner winner from Eagle Rivers Catherine Snedden. Its easy,
colorful and pleasantly tart.
1. In a bowl, combine cranberry sauce, salad dressing and soup mix.
Rinse chicken; pat dry with paper towels. Remove and discard skin, if
desired. Arrange pieces in one layer in a 13x9x2-inch baking dish.
Pour cranberry mixture over chicken pieces. Cover and chill the
chicken mixture in the refrigerator for several hours or overnight.
2. Bake the chicken mixture, uncovered, in a 300F oven about 1 1/2
hours or till the chicken is done, stirring glaze and spooning over
chicken once or twice. Serve the chicken and glaze on a platter with
hot, coooked rice, if desired. Garnish the chicken with fresh
rosemary, if desired.
Source from luhu.jp