Title: Blue-Ribbon Cranberry Chicken
Categories: Main dish, Poultry
Yield: 4 Servings

1 cn (16-oz) whole cranberry
-sauce
1 Bottle (8-oz) Russian salad
-dressing with honey (about
-1 cup)
1 Envelope regular onion-soup
-mix
1 Broiler-fryer (2-1/2 to
-3-lb) chicken, cut up
Hot cooked rice (optional)
Fresh rosemary (optional)

A first-prize entry in the Eagle River Cranberry Fest bake-off is a dinner
winner from Eagle River's Catherine Snedden. It's easy, colorful and
pleasantly tart.

1. 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 13x9x2-inch baking dish. Pour cranberry
mixture over chicken pieces. Cover and chill the chicken mixture in the
refrigerator for several hours or overnight.

2. Bake the chicken mixture, uncovered, in a 300F oven about 1 1/2 hours or
till the chicken is done, stirring glaze and spooning over chicken once or
twice. Serve the chicken and glaze on a platter with hot, coooked rice, if
desired. Garnish the chicken with fresh rosemary, if desired.

Posted to MM-Recipes Digest by Steve Zielinski on Sep
15, 1998