Monday, May 24, 2010

Cranberry Chicken Bake

Serves: 4-6

1 whole chicken, cut into pieces
1 small onion, chopped
1 c. fresh cranberries
3/4 c. water
1/4 c. tomato paste
2 T. red wine vinegar
2 t. onion powder
1/2 t. sugar
1/2 t. salt
1/4 t. pepper

Arrange the chicken pieces in a greased 13 x 9 baking dish. Sprinkle the onion on top, then the cranberries. In a small bowl, combine remaining ingredients until well blended. Pour the sauce over the cranberries and chicken. Bake at 350 degrees for 1 hour or until chicken juices run clear.

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Tips: This chicken dish had a nice, slightly tart cranberry flavor and was great served with rice. I don't know how easy it is to find fresh cranberries right now but I bought extra bags when they went on sale after the holidays and stuck them in the freezer. I also shared this recipe at Simply Sugar & Gluten-Free's Slightly Indulgent Tuesday.

Recipe from Bake until Bubbly: The Ultimate Casserole Cookbook


FoodontheTable said...

This looks yummy. Do you think you could use dried cranberries? They might be too sweet with the ketchup.

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