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Categories:
vegetable oil chicken salt pepper onion celery cranberry sauce ketchup lemon juice brown sugar Worcestershire sauce mustard white vinegar
Viewed: 54 - Published at: 5 years agoIngredients
- 1/4 c. vegetable oil
- 1 (2 1/2 to 3 lb.) chicken, cut into 8 pieces
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1/2 c. chopped onion
- 1/4 c. chopped celery
- 1 (16 oz.) can whole berry cranberry sauce
- 1/2 c. ketchup
- 2 Tbsp. lemon juice
- 1 Tbsp. brown sugar
- 1 Tbsp. Worcestershire sauce
- 1 Tbsp. prepared mustard
- 1 Tbsp. white vinegar
Method
- Preheat the oven to 350°.
- In a large skillet, heat the oil over medium-high heat.
- Sprinkle the chicken with salt and pepper, then add to the skillet and brown. Remove the chicken and place in a 9 x 13-inch baking pan that has been coated with nonstick vegetable spray.
- In the same skillet, cook the onion and celery until tender (do not brown). Skim off excess fat and discard. Stir in the remaining ingredients.
- Heat through.
- Pour the mixture over the chicken.
- Bake, uncovered, for about 50 minutes or until the chicken is done and no pink remains, basting 2 or 3 times during baking.
- Makes 3 to 4 servings.
