David's Recipe for Baked Cranberry Chicken

Very easy. Once again, if you want to see how my recipes develop, you can compare this one to its source at http://www.cranberry.ca/recipesallup.html .

Main Course, Very American

  • 2 medium roasting chickens, cut up
  • 1 250-gm bag dried sugared cranberries
  • 6 soup spoons olive oil, divided into 2
  • 1 large onion, diced
  • 1 750-gm jar hot ketchup
  • 1/2 cup brown sugar
  • 4 soup spoons vinegar
  • 2 coffee spoons dry mustard
  1. Preheat your oven's grill.
  2. Arrange the chicken pieces in a single layer on a slightly oiled walled baking sheet. Grill until lightly browned on both sides, turning once. In my half-dead oven, this takes about 20 minutes for the first side and 10 minutes for the second side.
  3. In a frying pan, lightly brown the onions on a medium-high flame.
  4. Thoroughly stir in the mustard powder.
  5. Stir in the hot ketchup, sugar, vinegar, and cranberries. Simmer on a very low flame until the chicken in the oven is lightly browned.
  6. Lower the oven to medium.
  7. Spoon half of the sauce over the chicken pieces. Bake for about 15 minutes.
  8. Turn the chicken pieces and spoon the remaining over them. Bake for about another 10 minutes, or until the usual fork/juice test shows that they are done.
  9. If you want to, you can dilute the pan juices and the fallen cranberries - no relation to fallen angels - with some boiling water to the desired thickness and serve this sauce with the chicken.




 
  
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