Cherokee Chicken
"By Kerry. Found on 30 day Gourmet"
- Ready In:
- 1hr 30mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 1⁄4 cup olive oil or 1/4 cup vegetable oil
- 3 lbs bone-in skinless chicken breasts
- 1 cup green pepper (optional)
- 1 teaspoon garlic, minced
- 1⁄4 cup onion, diced
- 1⁄4 cup concord grape juice or 1/4 cup sweet vermouth
- 8 ounces cranberry sauce, whole canned
- 1 teaspoon salt
- 1⁄4 teaspoon black pepper
directions
-
Assembly Directions:
- Skin chicken and brown in oil in a large skillet over medium high heat. Remove chicken from pan and set aside. To the pan, add optional green pepper, garlic, and onion. Cook until tender. Add vermouth or grape juice and cranberry sauces, salt and pepper. Place chicken back into pan and simmer on low 25 to 30 minutes until thickest pieces of chicken slashed to the bone are done and meat juices run clear. When chicken is thoroughly cooked, remove from heat and cool thoroughly.
-
To freeze:
- When cool, place chicken and sauce in a labeled large freezer bag or suitable freezer container, seal and freeze.
-
To Serve:
- Thaw thoroughly then reheat in a covered pan on stove over medium low heat, in a 350¦ oven for 45 minutes or until hot, or in the microwave at 80 % power for 20 to 30 minutes until hot throughout. NOTE: The length of reheating time will vary greatly depending on how deep or shallow the covered pan is.
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Reviews
-
Wow! This recipe is awesome! We really enjoyed this. I hadn't made that recipe for years. I will be making this recipe for company!
RECIPE SUBMITTED BY
A Group of local women making up large batches of meals (one for each family in the swap) and getting together every two weeks to swap out our one meal for a whole bunch of other yummies. Here is where we keep track of all that we like.
