Blue Ribbon Cranberry Chicken
Fresh cranberries are in the supermarket now, ready to add tangy flavor to everything from muffins to main dishes. This recipe comes from the Wisconsin State Cranberry Growers Association. It was the first-prize winner in the miscellaneous category of the Eagle River Cranberry Festival Bakeoff.
- 1 16-oz. can of whole cranberry sauce
- 1 8-oz. bottle (about 1 cup) of regular or reduced-calorie Russian salad dressing with honey
- 1 envelope regular onion soup mix
- 1 2 1/2 - to 3-pound broiler-fryer chicken, cut up
- Hot cooked rice (optional)
- Fresh rosemary (optional)
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. Bake the chicken mixture, uncovered, in a 300-degree oven for about 1 1/2 hours or until chicken is done, stirring the glaze and spooning over chicken once or twice. Serve the chicken and glaze on a platter with hot, cooked rice, if desired. Garnish the chicken with fresh rosemary.