You're probably getting tired of cranberry recipes by now but I couldn't resist trying this Cranberry Chicken I found on Allrecipes.com. It was originally published in an old issue of Sunset magazine. Bake the chicken for 25 minutes in a hot oven then pour over the sauce and bake until the chicken is tender and cooked through. I made this in my 12 inch oven with 12 coals in a ring around the bottom and the lid completely covered with coals, it was ready in 50 minutes. Honestly, the chicken melts in your mouth, serve it over rice so you won't miss a drop of the tart, sweet, tangy sauce.
3 pounds chicken thighs
2/3 cup ketchup
1/3 cup brown sugar
1 Tblsp apple cider vinegar
1 Tblsp Dijon mustard
1 8 oz. can whole berry cranberry sauce
Lightly oil or spray dutch oven.
Place chicken thighs in single layer in bottom of dutch oven.
Bake for 20-25 minutes at 400 degrees.
In large bowl stir together the ketchup, brown sugar, vinegar, mustard and cranberry sauce.
Pour cranberry mixture over chicken.
Bake for 20-25 more minutes or until cranberry mixture is slightly caramelized and the chicken is done.
|Bake chicken for 20 minutes then pour over sauce|