| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Russian |
Main dish, Poultry |
4 |
Servings |
INGREDIENTS
| 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) |
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.
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.
Posted to MM-Recipes Digest by Steve Zielinski <stevez@ripco.com> on Sep
15, 1998
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