Cranberry Chicken Stew From Ocean Spray Recipes

DUMP-AND-BAKE CRANBERRY CHICKEN

Steps:

• Preheat oven to 375 degrees. Spray a 2-quart baking dish with cooking spray. Season chicken with salt and pepper, to taste.
• Place chicken in the prepared dish. In a separate bowl, stir together salad dressing, cranberry sauce, dry onion soup mix seasoning and orange zest. Pour sauce over chicken.
• Cover tightly and bake for 30 minutes. Remove the cover and return to the oven for 15 more minutes, or until the chicken reaches an internal temperature of 165 degrees F. Spoon sauce over chicken and serve.

CRANBERRY CHICKEN STEW FROM OCEAN SPRAY

Steps:

• Preheat oven to 325 degrees and an ovenproof skillet over medium heat.
• Season the chicken with salt and pepper on both sides, and thoroughly dredge in flour.
• Pour the canola oil in the preheated pan and sear the chicken legs on both sides until golden brown, about 3 minutes per side. Set the chicken aside and carefully pour off all but 1 tablespoon of the remaining oil.
• Return the skillet to the heat and add the onion, carrot, celery, potato, garlic and cranberries. Cook for 3 minutes.
• Add the cranberry juice cocktail, red wine, sugar, cinnamon stick and chicken legs to the pan and bring to a simmer. Check for seasoning and add more salt if needed.
• Remove from the stove and make sure the chicken legs are submerged in the liquid. Cover tightly with lid or foil and bake in the oven for 1 ½ hours.
• Remove from the oven and let rest covered for at least 15 minutes. Serve the chicken legs in bowls with the vegetables and broth.

EASY CRANBERRY 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.