Blue Ribbon Cranberry Chicken
This First Prize entry in the Eagle River Cranberry Festival Bakeoff’s
“MISCELLANEOUS” category is a dinnertime winner from Eagle River’s Catherine
Snedden.
1 - 16 ounce can of whole cranberry sauce
1 - 8 ounce bottle of reduced-calorie Russian salad dressing with honey (about 1
cup) or regular Russian salad dressing
1 envelope regular onion soup mix
1 - 2-1/2 to 3-pound broiler-fryer chicken, cut up
Hot cooked rice (optional)
Fresh rosemary (optional)
In a bowl, combine cranberry sauce, salad dressing and soup mix. Rinse chicken;
pat dry with paper towels. Remove and discard skin, if desired. Arrange pieces
in one layer in a 13 x 9 x 2 inch baking dish. Pour cranberry mixture over
chicken pieces. Cover and chill the chicken mixture in the refrigerator for
several hours or overnight.
Bake the chicken mixture, uncovered, in a 300 degree oven for about 1-1/2 hours,
or until the chicken is done, stirring the glaze and spooning over chicken once
or twice. Serve the chicken and glaze on a platter with hot, cooked rice, if
desired. Garnish the chicken with fresh rosemary. Makes 4 servings.