"My mom found this recipe years ago, and now it's become a cheap and easy weeknight favorite at my house." — misscarolb
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apple cider vinegar
dry mustard powder
1 (8 ounce) can
whole berry cranberry sauce
My whole family gave this a thumbs up. I used all the same ingredients, but changed the methods. Using bone-in thighs, I removed the skin, trimmed the fat, and seasoned it with garlic salt and pepper. Then, I just mixed all the other ingredients (minus butter because I didn't cook the onions beforehand) and poured it over the top and baked it at 360 for about an hour (just until the internal temperature reached 170). Cranberries were WONDERFUL in this, and the meat was so tender and flavorful just like it was slow-cooked. went with steamed rice. DELISH! Update: passed this recipe on to my friend who is a beginner cook and she said "it was a hit" with her family. Thanks again for posting this. I now keep whole cranberry sauce as a "regular" stock item in my pantry!
I thought this was just OK, not bad but not worth making again.
This was one of my Mom's favorite recipes. She found it in Sunset Magazine years ago. It is delicious serve with steamed rice!
I submitted this recipe, and I just wanted to add that I usually use chicken breast (I feel the contrast between the moist cranberries and the white meat is better than if it were brown meat) and I also use red wine vinegar (I'm not sure where they got apple cider vinegar from)and the chicken is great with steamed rice, thanks Andrea J!
Whole family liked this, my husband LOVED it. I used the chicken breasts and baslamic vinegar (didn't have red wine vinegar) after I read what misscarolb wrote as corrections to the original recipe she submitted. I cooked everything at 350 because I used boneless breasts and a pyrex dish. I forgot to add the brown sugar, but it didn't need it, as it was very sweet without it. I misread the recipe and took the onions right out after cooking them at the beginning for 15 min. and put them into the sauce, but it still tasted fine. I turned the chicken in the butter so both sides got some, and baked covered with foil for about 20 min. Then I put the sauce on and baked covered about 10 more minutes. I took the cover off for the remainder of the time until the chicken was 165 F inside. Lots of delicious sauce. Great with rice.
Turns out I didn't have any chicken, but I did have some meatballs frozen. I did the sauce and put them in the crockpot. 6 hours later on low it was fabulous!!! This is some awesome stuff!
This was great. I used my slow cooker and I did substitute chicken breasts for the thighs - great recipe!! Thanks!
I just made this tonight and paired it with mashed potatoes. I used 1.5lbs of boneless skinless chicken thighs and kept the sauce measurements the same. The step of scooping the onions into the sauce, what about the chicken broth already in the dish with the chicken? I combined it to the cranberry mixture because the instructions didn't specify not to. This might be the reason why my sauce was a little on the soupy side. I must add that the overall flavor is a little too sweet. I will definitely be making this again but will be using less sugar. The flavor is tangy, sweet and sour, it reminds me of BBQ sauce, in a good way.
* Percent Daily Values are based on a 2,000 calorie diet.
Best Cranberry Chicken
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 232
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