Chicken With Cranberry Sauce Recipes

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Arrange chicken in an 11x17 inch baking dish. In a medium bowl, combine the cranberry sauce, soup mix, salad dressing, sugar and ground black pepper. Mix well and spoon mixture over chicken.
• Cover dish and bake at 325 degrees F (165 degrees C) for 1 to 1 1/2 hours, or until chicken is cooked through and juices run clear.

Steps:

• Flatten chicken to 1/2-in. thickness. In a shallow bowl, combine flour, 1/8 teaspoon salt and pepper. Coat chicken with flour mixture. In a nonstick skillet, cook chicken in oil for 4-5 minutes on each side or until a thermometer reads 170°. Remove chicken and keep warm. , In the same skillet, bring broth to a boil; scrape up any browned bits. Stir in the cranberries, brown sugar, vinegar and remaining salt. Combine cornstarch and water until smooth; gradually stir into cranberry mixture. Bring to a boil; cook and stir for 1 minute or until thickened. Return chicken to the pan and heat through.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken pieces in a lightly greased 9x13 inch baking dish. In a large bowl combine the cranberry sauce, salad dressing and soup mix and mix well. Coat chicken pieces with this mixture.
• Cover dish and bake at 350 degrees F (175 degrees C) for 1 1/2 to 1 3/4 hours, or until chicken is cooked through and juices run clear. Remove cover for the last 15 minutes of baking time.

Steps:

• Put the drumettes and chicken legs into separate shallow dishes and sprinkle with salt and pepper. Add 1/2 teaspoon red pepper flakes and 2 rosemary sprigs to each dish. Drain the pears and save the juice and pears. Reserve 2 tablespoons juice for the salad dressing. Pour the remaining juice from 1 can of pears over each dish and toss to coat evenly. Cover and refrigerate for at least 1 hour or up to overnight.
• Make the dressing by whisking together the reserved 2 tablespoons pear juice, lime juice, olive oil, and salt and pepper to taste. Cover and refrigerate until ready to serve.
• When you are ready to fry the chicken, heat an inch of canola oil over medium-high heat in a heavy skillet to 350 degrees F. Put the flour into a shallow dish and season it well with cayenne, salt and pepper. Remove the chicken from the marinade, reserving the marinade. Pat the chicken dry and coat with the flour mixture. Let them rest on a plate while the oil gets hot. Fry the chicken in batches. Drain them on paper towels and keep warm.
• While the chicken is cooking, add the marinade to a medium pot. Pick out the rosemary sprigs, add the shallots and bring to a boil. Cook until the marinade has reduced by half, about 5 minutes. Add the pears and cook until they are hot. Pour the mixture into a blender, add the cranberry jelly and butter, and puree carefully as it is hot. Taste and adjust the seasoning with salt and pepper. The mixture should be thick but pourable. If it is too thin, put it back into the pan and reduce it a bit.
• Pour some of the spicy pear sauce onto a plate and place the chicken legs or drummettes on top. Toss the arugula with the dressing and put a small pile onto each plate.

Steps:

• Make sure you grease your dish first.
• Mix onion soup cranberries and Russian dressing in greased dish and then add and mix the chicken you can cut the chicken in strips or chunks if you want.
• Once chicken is completely covered arrange chicken in sauce so it is not over lapping and bake in pre heated oven@ 350 degrees for 1 hour un covered.
• Serve over rice.

Steps:

• In a large resealable plastic bag, combine the bread crumbs, cheese, wheat germ, garlic and seasonings. Add chicken, one piece at a time, and shake to coat. Place on a baking sheet coated with cooking spray., Bake at 375° for 20-25 minutes or until a thermometer reads 170°, turning once., Meanwhile, in a small saucepan, bring cranberry sauce to a boil. Remove from the heat; whisk in the lime juice, vinegar and mustard. Serve with chicken.

Steps:

• In a shallow bowl, combine flour, salt and pepper; dredge the chicken. In a large skillet, cook chicken in butter until browned on both sides. Remove chicken and set aside. , In the same skillet, combine the cranberries, water, brown sugar, vinegar and nutmeg; cover and simmer for 5 minutes. Place chicken on top; cover and simmer for 30 minutes. To serve, spoon cranberry mixture over chicken.

Steps:

• Sprinkle chicken with salt and pepper; brown in a skillet in butter. Remove the chicken to a greased 13-in. x 9-in. baking pan. In the drippings, saute onion and celery until tender. Add cranberry sauce and barbecue sauce; mix well. Pour over chicken. Bake, uncovered, at 350° for 1-1/2 hours, basting every 15 minutes.

Steps:

• Preheat oven to 350°F
• Mix onion soup, whole cranberry relish and Catalina salad dressing together in a bowl.
• Place chicken breasts in the bottom of the baking dish and pour the cranberry mixture over the chicken. Sprinkle a little fresh rosemary and dried cranberries over the chicken, if desired.
• Cover the dish and bake for 45 minutes. Remove the cover and bake an additional 15-20 minutes. Serve.

Steps:

• Place chicken in a 3-qt. slow cooker. In a small bowl, combine the cranberry sauce, barbecue sauce, onion, celery, salt and pepper; pour over chicken. Cover and cook on low for 5-6 hours or until chicken is tender. Serve with rice. Freeze option: Cover and freeze cooled chicken and sauce in freezer containers. To use, partially thaw in refrigerator overnight. Reheat in a foil-lined 13x9-in. baking dish in a preheated 325° oven until heated through, covering if necessary to prevent excess browning.

Steps:

• Sprinkle chicken with onion powder, thyme, salt, and pepper. Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add chicken and sauté until brown, about 5 minutes per side. Using tongs, transfer chicken to plate. Add remaining 2 tablespoons butter to same skillet and melt. Whisk in flour and mustard; cook 1 minute. Gradually whisk in broth, juice concentrate, and cranberries. Bring to boil, whisking occasionally. Boil until sauce thickens enough to coat spoon, about 6 minutes. Return chicken to skillet. Reduce heat to medium-low and simmer until chicken is cooked through, about 5 minutes. Season to taste with salt and pepper and serve.

Steps:

• Preheat oven to 450 degrees. In a small bowl, mix 1 tablespoon butter, 1 teaspoon thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Rub evenly under chicken skin. Place on a rimmed baking sheet; roast skin side up until skin is golden brown and meat is cooked through, about 25 minutes.
• Meanwhile, melt remaining tablespoon butter in a large saucepan over medium heat. Cook onion, stirring occasionally, until golden, about 8 minutes. Add sage and remaining 1/2 teaspoon thyme; cook 1 minute. Add broth; simmer until reduced to 1 1/2 cups, 10 to 15 minutes. Strain mixture; return to saucepan.
• Add cranberries and sugar; boil until berries burst, 5 to 8 minutes. Whisk in cornstarch mixture; return to a boil. Cook until slightly thickened, 1 to 2 minutes. Remove from heat (sauce will thicken as it stands). Season with salt and pepper. To serve, spoon sauce over chicken.

Steps:

• Preheat oven to 375 degrees.
• In a bowl combine garlic salt, paprika, pepper, and all season salt.
• Rub the mixture into each chicken breast on both sides.
• Heat a skillet to medium heat and add olive oil.
• Place the chicken breasts into the pan, browning them on both sides, but not cooking them all the way through.
• Place them in a sprayed 9x13 pan.
• Place sprigs of rosemary between the breasts and lemon slices on top or in between breasts.
• Pour the chicken broth into the 9x13 pan.
• In a separate bowl, combine the cranberries, brown sugar, minced garlic and vinegar stirring until well mixed.
• Pour the mixture over the chicken breasts.
• Place in oven and cook for 45 minutes or until the juices run clear.

Steps:

• Heat the oil in a large nonstick skillet coated with cooking spray over medium-high heat.
• Dredge the chicken in breadcrumbs. Add to pan, and cook 2 minutes on each side or until lightly browned.
• Combine broth and remaining ingredients, stirring with a whisk. Add to pan; reduce heat to medium. Cover and cook 10 minutes or until chicken is done.
• Remove chicken from the pan. Bring broth mixture to a boil, and cook until reduced to 1/2 cup (about 1 minute). Spoon sauce over chicken.

Steps:

• Preheat an oven to 400 degrees F (200 degrees C).
• Place the butter and onion in a 9x13 inch baking dish, and bake in the preheated oven, stirring occasionally, until the onion is translucent, about 15 minutes. Remove the dish from the oven, push the onion over to one end, and place the chicken thighs in the dish in a single layer. Return to the oven and bake for about 25 minutes.
• Stir together the ketchup, brown sugar, vinegar, mustard powder, and cranberry sauce in a bowl. Remove the chicken from the oven, and scoop the cooked onions into the cranberry mixture. Spoon the mixture over the chicken thighs, and return to the oven.
• Bake until the cranberry mixture is slightly caramelized and the chicken is done, about 20 more minutes. An instant-read thermometer inserted near the center should read 165 degrees F (74 degrees C).

Steps:

• In a small saucepan, combine the cranberries, water and sugar.
• Cook over medium heat until berries pop, about 15 minutes.
• Meanwhile, sprinkle chicken with salt and pepper.
• In a large nonstick skillet, cook chicken in oil over medium heat for 4-5 minutes on each side or until juices run clear.
• Stir syrup into cranberry mixture; serve with chicken.

Steps:

• Pre-heat oven to 350 F.
• Remove chicken giblets.
• Rinse away the chicken blood using cold water.
• Salt and pepper the damp chicken inside and out.
• Using medium-high heat, warm the oil and butter in a large oven-proof pan.
• When oil is hot, brown the chicken on all sides (about 3 minutes per side).
• Place about half of the chopped onion inside the chicken cavity and completely cover the pan (aluminum foil works fine).
• Place covered pan inside oven and bake about 25-30 minutes.
• While the chicken is baking, put the water and sugar into an uncovered sauce pan.
• Stir and heat until"syrup" begins to boil.
• Add all the cranberries and heat on medium setting until boiling begins, making a cranberry sauce.
• Stir occasionally.
• Reduce heat to simmer and let cook.
• When chicken has finished baking remove lid and spoon out as much fat as possible.
• Leave chicken juices in pan.
• Place on low heat.
• Add cranberry sauce, chicken broth, and the rest of the chopped onions.
• Once the sauce begins to boil reduce heat to simmer.
• Turn the chicken over about every 10 to 15 minutes.
• Baste often and reduce sauce until it thickens (about 30-45 minutes).
• Add chopped mushrooms and continue cooking/basting about another 10 minutes.
• Sauce should be thick enough to coat a spoon.
• Serve hot and place enough sauce over chicken.
• Extra sauce can be added to rice, potatoes, or other side dish.

Steps:

• Heat oven to 350°F.
• Place chicken in 2 (13x9-inch) baking dishes.
• Mix remaining ingredients; pour over chicken.
• Bake 50 min. or until chicken is done (165°F).

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken breasts in a lightly greased 9x13 inch baking dish. In a medium bowl, combine the cranberry sauce, salad dressing and dry onion soup mix. Blend together until well mixed, then pour mixture over chicken.
• Bake at 350 degrees F (175 degrees C) for 1 hour.

Steps:

• Place the chicken breasts in a glass or non-reactive baking dish.
• Stir the onion soup mix, cranberry sauce, and French dressing together in a bowl until well blended. Pour over the chicken breasts. Cover the baking dish with plastic wrap, and refrigerate at least 8 hours.
• Preheat oven to 350 degrees F (175 degrees C).
• Remove plastic wrap from the baking dish, and cover loosely with aluminum foil.
• Bake chicken in preheated oven until top is bubbly and slightly browned, about 1 hour and 15 minutes.