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1 2 1/2 lb fryer, cut into serving : -pieces 1/2 c sifted all-purpose flour 2 ts paprika 2 1/4 ts salt *optional* 1 3/8 ts ground cinnamon 1/8 ts ground nutmeg 3/4 ts ground ginger 1/4 ts onion powder 1/8 ts ground thyme 1/8 ts pepper 1/3 c butter 1 tb orange juice 1 1/2 c jellied cranberry sauce 1/2 c water 4 whole cloves 1/2 c almonds, slivered *optional* Was just parussing a gift of mine from a bit back...it is, would you believe, a cookbook? *grin* anyway, I have here one that I am just *dying* to share. This is from _Prairie Farmer Poultry Cookbook_, & from what I can tell, it is going to serve me well. Dry chicken pieces thoroughly. Sift together twice flour, paprika, salt, cinamon, nutmeg, ginger, onion powder, thyme and pepper. Heat butter in an 11" skillet. Roll pieces of chicken in flour mixture. Place skin-side- down, big pieces in the center, in skillet. Brown slowly 15-20 minutes. Turn occasionally to prevent sticking. Add orange juice. Cover and cook slowly for 20 minutes, turning occasionally. Pour off excess fat. In a small saucepan, blend cranberry sauce, water, and cloves together. Heat, stirring constantly, until sauce is melted and mixture is blended. Pour 1/2 of this mixture over the chicen. Cover and cook slowly 15-20 minutes, or until chicken is fork-tender. Turn when necessary to prevent sticking. Add the rest of the cranberry mixture and simmer, uncovered, until a thick sauce is formed. Add almonds if desired. 4-5 servings. Posted to EAT-L Digest 28 Dec 96 From: Don Dunbar
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