Side Pannel
Blue-Ribbon Cranberry Chicken
Blue-Ribbon Cranberry Chicken
- Recipe Submitted by ADMIN on 09/26/2007
Category: Poultry, Main Dish
Ingredients List
- 1 cn (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 River's Catherine Snedden. It's 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.
winner from Eagle River's Catherine Snedden. It's 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.
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