Also, I've used the canned whole berry cranberry sauce and the fresh cranberries and they're both equally good.
Here's the recipe:
1 fryer, cut up, excess skin removed, or breasts and thighs (see my comment above)
1/3 C flour
1 tsp salt
1/4 C butter
1 1/2 C fresh or frozen cranberries OR one 16-oz can whole cranberry sauce OR 1 C leftover cranberry sauce
1/2 C sugar (omit if using cranberry sauce)
1/4 C chopped onion
1 tsp grated orange zest
3/4 C orange juice
1/4 tsp ground cinnamon
1/4 tsp ground ginger or 1 tsp chopped fresh ginger
Shake chicken in a bag with flour and salt.
Melt butter in a large skillet over medium heat.
Brown chicken in butter.
(I always use my electric skillet to make this and it works really good.)
Combine and bring to a boil cranberries, sugar (if needed), onion, orange zest, orange juice, cinnamon and ginger.
Stir and pour over the chicken.
Cover fry pan and simmer gently about 35 minutes until tender, or bake in a covered casserole at 400 for 30 to 35 minutes.
(Adjust your cooking time according to what cut of chicken you're using.)
I made a new recipe Southern-Style Dressing, which was amazing and I'll share the recipe in another post, and green beans to go with the chicken.
Here's dinner on my plate:
Sorry most of the pictures are so terrible.
I was outta daylight by 4:45.
This Daylight Savings is killin' my food photo mojo.