Another recipe for cranberry season. This gives a bright note to an otherwise dull winter day. To stay seasonal, serve with a green vegetable or salad.
Ingredients:
4 boneless, skinless chicken breasts, or other chicken pieces. I like to use...
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Another recipe for cranberry season. This gives a bright note to an otherwise dull winter day. To stay seasonal, serve with a green vegetable or salad.
Ingredients:
4 boneless, skinless chicken breasts, or other chicken pieces. I like to use thighs, either boneless or bone-in.
1 can (14 ounces) whole berry cranberry sauce (or 1-1/2 cups homemade cranberry sauce)
1/2 cup ketchup
1/4 cup brown sugar
1 small onion, finely chopped
1 Tablespoon Dijon mustard or 1/2 teaspoon powdered mustard
1 Tablespoon Worcestershire sauce
1/2 teaspoon garlic powder
Salt and pepper, to taste
Instructions:
Preheat the oven to 300o.
In a medium bowl, combine the cranberry sauce, ketchup, brown sugar, onion, Dijon mustard, Worcestershire sauce, garlic powder, salt, and pepper. Stir until well mixed. It’s easier if you warm up the cranberry sauce first.
Place the chicken breasts in the bottom of a Dutch oven or casserole. Pour the cranberry sauce mixture over the chicken, ensuring the chicken is fully coated.
Cover and cook 2-3 hours, until the chicken is tender and falls apart.
Remove the chicken and spoon the cranberry sauce over the top. Serve with your choice of sides, such as rice, mashed potatoes, or steamed vegetables.