| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Russian | Main dish, Poultry | 4 | Servings |
INGREDIENTS
| 1 | 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 |
INSTRUCTIONS
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. 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. 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. Posted to MM-Recipes Digest by Steve Zielinski <stevez@ripco.com> on Sep 15, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 264
Calories From Fat: 42
Total Fat: 4.6g
Cholesterol: 84.4mg
Sodium: 1540.1mg
Potassium: 506.1mg
Carbohydrates: 18.7g
Fiber: 1g
Sugar: 1.1g
Protein: 34g