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Full Online Book HomeLearning KitchenPoultry - Chicken - Cranberry Glazed Chicken
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Poultry - Chicken -  Cranberry Glazed Chicken Post by :chilemann Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3306

Click below to download : Poultry - Chicken - Cranberry Glazed Chicken (Format : PDF)

Poultry - Chicken - Cranberry Glazed Chicken

1/2 cup all-purpose flour
1 1/4 teaspoons salt
1/8 teaspoon pepper
1 frying chicken (2-1/2 to 3 lb.) -- cut into 8 pieces
2 tablespoons butter
1 1/2 cups fresh or frozen whole cranberries
1 cup firmly packed brown sugar
3/4 cup water
2 tablespoons vinegar
1 teaspoon pumpkin pie spice

In pie pan combine 1/3 cup flour, 1 teaspoon salt and pepper; coat chicken pieces.

In 12-inch skillet melt butter until sizzling; add chicken. Cook over medium heat until golden brown (10 to 15 minutes). Remove chicken from skillet. To drippings in same skillet, add cranberries, brown sugar and water. Cook until mixture comes to a boil ( 2 to 3 minutes).

Meanwhile, in small bowl combine remaining flour and salt, vinegar and pumpkin pie spice. Stir into cranberry mixture. Continue cooking, stirring constantly, until mixture thickens ( 1 to 2 minutes). Boil 1 minute. Return chicken to skillet. Reduce heat to low; cook, turning occasionally, for 40 to 45 minutes or until chicken is no longer pink. Serve with sauce.

Serves 5
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Serves: 3 6 chicken thighs small 3/4 cup apple jelly 3/4 teaspoon dry mustard 3/4 teaspoon salt 1/8 teaspoon black pepper 1 (12-ounce) can of cherry cola Remove skin from chicken thighs; rinse thighs and pat dry. Place in a 10-inch skillet; set aside. In a medium bowl, stir jelly, dry mustard, salt and pepper until blended. Slowly stir in about 1 cup of the soda and mix well. Pour over chicken. Cook chicken over high heat until mixture comes to a boil. Reduce heat to medium-high, cover and cook for 10 minutes. Baste thighs.Reduce heat to medium, cover and cook

Poultry - Cranberry Chicken Poultry - Cranberry Chicken

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L can (l6-oz.) whole berry cranberry sauce 1/2 cup bottled Italian dressing 4 pounds chicken parts, rinsed and dried Preheat oven to 400 degrees. Mix cranberry sauce with dressing. Pour a third of sauce into bottom of a baking dish. Lay chicken pieces in sauce in a single layer. Pour remaining sauce over top, and bake for 50 minutes, turning chicken every l5 minutes.