| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | American | Poultry | 4 | Servings |
INGREDIENTS
| 1 | Chicken; 3 to 3-1/2 lbs | |
| 1 | c | Flour |
| Salt & pepper to taste | ||
| Cayenne pepper to taste | ||
| 1 | c | Peanut oil (for frying) |
| 1 | cn | (16-oz) whole sweetened cranberries |
| 1/4 | c | Peeled & chopped yellow onion |
| 3/4 | c | Orange juice |
| 1/4 | ts | Ground cinnamon |
| 1/4 | ts | Ground ginger |
INSTRUCTIONS
I like dishes that can be prepared ahead of time and then placed in the oven until dinnertime. It gives me a chance to relax and get myself together before the family gathers. This is such a dish. Cut up the chicken and pat dry with paper towels. Mix the flour with the salt and both peppers, and dredge each piece of chicken. Pan-fry in the peanut oil just until brown, turning once. In the meantime, mix all remaining ingredients in a stainless steel saucepan and bring to a boil. Pour this over the chicken and cover. Cook slowly for 35 to 40 minutes or until the chicken is very tender. A Sweet Potato Souffl. (see recipe) goes well with this dish. From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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