Cranberry Chicken by Pattie sue Knapp



A popular recipe that features chicken paired with a sauce made in part from whole cranberry sauce. White meats and poultry are often paired with a fruity, tart and sweet component. Applesauce with pork, cranberry sauce with turkey are but to examples. In this dish the cranberries are part of the marinade, cooking and serving sauce The sauce adds a bit of fresh fruity sweetness but still has an undertone of tartness that goes so well with chicken. First time partakers usually ask their hostess for the recipe. Although this recipe calls for chicken white meat, you can use legs and thighs equally well.

Preparation: 30 minutes, cooking 1 1/2 hours Life Experience Recipe
Serves 6 to 8 persons Pattie sue Knapp
  • 6 to 8 boneless skinless chicken breasts
  • 8 ounces red French dressing
  • 1 16-ounce can whole cranberry sauce
  • 1 1-ounce package dry onion soup mix
  1. In a small sauce pan, add the French dressing, onion soup mix, and cranberry sauce. Heat and stir until onion soup mix has dissolved. Add chicken pieces to the sauce and turn to coat each piece. (If rushed, you can go directly to the baking from here but the flavor will be enhanced if you allow the chicken to marinate in a non-metal, covered container in the refrigerator for several hours.)
  2. Palace a layer of the sauce to the bottom of a glass or ceramic baking dish. Add the chicken in a single layer. Spoon the remaining sauce over the chicken pieces. Bake in a preheated 350° oven for 1 to 1 ½ hours (or until 170° internal). Allow to rest 15 minutes before carving and serving. Use the cranberries and cooking liquid as a serving sauce.

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Latest revision done August 2014
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