| 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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