Friday, December 13, 2013

Cranberry Chicken

1 Can whole-berry cranberry sauce
1 c. French salad dressing
1 envelope onion soup mix
1 broiler/fryer chicken (3 to 4 lbs.) cut up
Hot cooked couscous or rice

In a large bowl, whisk cranberry sauce, salad dressing, and onion soup mix until blended.  Pour half the marinade into a large resealable plastic bag.  Add chicken, turn to coat.  Refrigerate overnight or at least 4 hours.  Cover and refrigerate remaining marinade until ready to cook.

Preheat oven to 350. Drain chicken, discarding marinade in bag.  Place chicken, skin side up, in a 15 X 10 X 1 inch pan.  Bake 40 minutes; turn chicken.  Drizzle with reserved cranberry mixture; cook 20-30 minutes longer or until juices run clear. Serve with couscous or rice.  4 servings.

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