Baked Cranberry Chicken

This was an easy recipe to put together. Since I am alone, my chicken was just 4 plump chicken drumsticks (no attached thigh). I cut the rest of the ingredients in half as I knew that would be ample for my chicken. The instructions did not say whether or not to cover while baking....I chose to cover the baking dish. After the recommended cooking time, I uncovered to check.....and found the sauce to be very thin. So I uncovered the dish and baked another 15-20 mins. That really didn't thicken the sauce much....so I just set it on the stovetop to cool abit while I threw some rice on to cook. When the rice was done....wow...the sauce had thicken nicely in that short setting time. The sauce was very tasty on the chicken and on its own.....but I did not care for it as a sauce for the rice. I will keep the recipe to use just as I did.....a sauce for the chicken drumsticks. It would make a nice appetizer for the times I have company over. I also want to make note of the fact that I used wholeberry cranberry sauce and it worked just fine. I couldn't see buying the jellied when I already had a few cans of the wholeberry on hand. Thank you for sharing your recipe with me.

Being so easy, this was right down my alley. I had to run an errand after work. I stopped by the house, put this together quickly, popped it into the oven and left. I returned to find a perfectly delicious dish and a great aroma in the air. My only changes were I used chicken tenders, threw in a cup of french fried onions also and used a 300 setting on the oven in case I had a delay. DH and I really enjoyed it. Will certainly be making again. Thank you for sharing.