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Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 4 |
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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 Ingredients:
1/2 cup king arthur unbleached 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:
1. 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.
2. In a saucepan, combine remaining ingredients except food coloring; bring to a boil. Pour over chicken; cover and simmer for 1 hour or until a thermometer reads 180°. Remove chicken to a warm platter.
3. Bring sauce to a boil and cook, stirring frequently, until thickened. Add a few drops red food coloring if desired. Serve with chicken. Yield: 4-6 servings.
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