BEST CRANBERRY CHICKEN
My mom found this recipe years ago, and now it's become a cheap and easy weeknight favorite at my house.
Provided by misscarolb
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h10m
Yield 6
Number Of Ingredients 8
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).
Nutrition Facts : Calories 526 calories, Carbohydrate 33.8 g, Cholesterol 146.4 mg, Fat 25.7 g, Fiber 0.8 g, Protein 38.9 g, SaturatedFat 7.8 g, Sodium 450.4 mg, Sugar 27.5 g
SWEET 'N' TANGY CHICKEN
My slow cooker comes in so handy during the haying and harvest seasons. We're so busy that if supper isn't prepared before I serve lunch, it doesn't seem to get done on time. This recipe is fuss-free and ready when we are.-Joan Airey, Rivers, Manitoba
Provided by Taste of Home
Categories Dinner
Time 4h15m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a 3-qt. slow cooker, combine onion and garlic; top with chicken. In a small bowl, combine the ketchup, brown sugar, chili powder, lemon juice, basil, salt, pepper and pepper sauce; pour over chicken. Cover and cook on low until juices run clear, 4-5 hours. Remove chicken to a serving platter; keep warm. , Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir until thickened, 2 minutes. Serve with chicken.
Nutrition Facts : Calories 385 calories, Fat 9g fat (3g saturated fat), Cholesterol 110mg cholesterol, Sodium 892mg sodium, Carbohydrate 38g carbohydrate (25g sugars, Fiber 2g fiber), Protein 38g protein.
CRANBERRY GLAZED STICKY CHICKEN WINGS
This surprising twist on sweet and sour wings is so good you'll be tempted to eat them right after glazing-but the final broil in the oven is worth it. If you want to turn up the spice meter, add some of your favorite hot sauce to the glaze.
Provided by Food Network Kitchen
Categories appetizer
Time 35m
Yield about 16 wings
Number Of Ingredients 6
Steps:
- Preheat the broiler to high with an oven rack set about 4 inches from the heat source. Remove the tips of the wings and discard or save for making stock. Use kitchen shears or a knife to separate the wings at the joint.
- Toss the chicken wings and vegetable oil on a baking sheet until well coated. Sprinkle with salt and a few grinds of pepper. Broil the wings until the skin starts to crisp and brown, about 12 minutes. Remove the pan from the oven and flip the wings over. Broil the other side until crisp and golden brown, about 8 minutes more.
- Meanwhile, put the cranberries in a food processor and pulse until you have small pieces. Add them to a medium skillet with the sweet chili sauce and 3/4 cup water. Add all of the scallion whites and 2 of the scallion greens. Bring to a boil, reduce the heat and simmer until thickened, about 3 minutes. Strain into a medium bowl, pressing to get as much liquid through as possible. Return the liquid to the skillet and simmer until thick and shiny, like a glaze.
- Remove the wings and check for doneness; if a knife inserted into the meat closest to the bone is no longer pink, it's done. Toss the wings in the sauce bowl until well coated, return to the baking sheet and broil until the glaze turns shiny and the skin has blistered spots of char, 1 to 3 minutes. Check the wings every minute at this stage to ensure the glaze does not burn. If your glaze is not sticking as well as you would like, apply the glaze with a pastry brush.
- Sprinkle the remaining scallion greens over the top of the wings. Serve while hot.
SWEET N' TANGY CRANBERRY CHICKEN
Steps:
- Season chicken on all sides with garlic powder, salt and pepper.
- Pour boiling water over cranberries and let sit 5 minutes. Add dressing to berries.
- Cook chicken in non-stick skillet sprayed with cooking spray over medium-high heat for 5 minutes. Turn chicken over, pour cranberry mixture over chicken, reduce heat to low, cover and cook 15 minutes, or until chicken is cooked through. Turn chicken again in sauce, remove from heat and allow to rest 5 minutes before serving.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
SWEET, STICKY AND SPICY CHICKEN
This chicken dish uses skinless boneless chicken breasts and tastes delicious. It's great as an appetizer or as a main dish served with rice and a veggie.
Provided by katemartinodotcom
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 22m
Yield 4
Number Of Ingredients 9
Steps:
- Mix together brown sugar, honey, soy sauce, ginger, garlic and hot sauce in a small bowl.
- Lightly salt and pepper the chicken strips.
- Heat oil in a large skillet over medium heat. Add chicken strips and brown on both sides, about 1 minute per side. Pour the sauce over the chicken. Simmer uncovered until the sauce thickens, 8 to 10 minutes.
Nutrition Facts : Calories 232.4 calories, Carbohydrate 13.9 g, Cholesterol 59.3 mg, Fat 9.3 g, Fiber 0.2 g, Protein 22.8 g, SaturatedFat 2.2 g, Sodium 1176.2 mg, Sugar 12.3 g
SWEET AND SOUR CRANBERRY CHICKEN
Great flavor! Easy to prepare. Good for potlucks....just keep warm in a crockpot. Serve over hot cooked rice.
Provided by Parsley
Categories Chicken
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- In a 13" x 9" baking dish, place chicken pieces.
- In a small bowl, mix together Catalina salad dressing, whole-berry cranberry sauce, onion soup mix and brown sugar until smooth. Pour evenly over chicken pieces.
- Cover and bake at 350 for about 30-40 minutes.
- Serve over hot cooked rice.
SWEET AND TANGY RED CHICKEN
My mother got this recipe years ago from a friend and we have been making it ever since. I think that her friend called it Sweet and Tangy Chicken but our family has always just said Red Chicken. It's good paired with mashed potatoes or rice.
Provided by jamie820
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 55m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix apricot preserves, Russian dressing, soy sauce, yellow mustard, onion, and garlic together in a large bowl.
- Place chicken pieces into the apricot mixture and stir to coat.
- Transfer chicken and sauce to a baking dish.
- Bake in the preheated oven until the sauce is bubbling and thickened and the chicken is no longer pink inside, 45 minutes to 1 hour. Turn the chicken pieces twice while baking.
- If sauce seems thin, transfer chicken to a platter; place baking dish of sauce under broiler until sauce has thickened, 2 to 5 minutes.
Nutrition Facts : Calories 394.2 calories, Carbohydrate 29.7 g, Cholesterol 72.7 mg, Fat 20.3 g, Fiber 1.2 g, Protein 24.1 g, SaturatedFat 4.7 g, Sodium 473 mg, Sugar 19.5 g
SWEET AND TANGY CHICKEN
Spicy barbecue sauce blends with sweet pineapple in this quick-to-fix chicken dish. It's tasty enough for a company dinner; just add a salad and rolls. -Mary Zawlocki, Gig Harbor, Washington
Provided by Taste of Home
Categories Dinner
Time 5h10m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Place four chicken breasts in a 5-qt. slow cooker. Combine the barbecue sauce, pineapple, green pepper, onion and garlic; pour half over the chicken. Top with remaining chicken and sauce. , Cover and cook on low until a thermometer reads 165°, about 5 hours. Thicken sauce if desired. Serve the chicken and sauce with rice.
Nutrition Facts : Calories 264 calories, Fat 5g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 1101mg sodium, Carbohydrate 28g carbohydrate (24g sugars, Fiber 3g fiber), Protein 26g protein.
TART CRANBERRY CHICKEN
My husband loves chicken when it's nice and moist, as in this autumn recipe. I serve it over hot rice with a salad and warm rolls. The ruby red sauce has a wonderful sweet-tart flavor. -Dorothy Bateman, Carver, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a shallow dish, combine flour, salt and pepper; dredge chicken. In a skillet, melt butter over medium heat. Brown the chicken on both sides. Remove and keep warm. , Add water, cranberries, brown sugar, nutmeg and, if desired, vinegar to the pan; cook and stir until the berries burst, about 5 minutes. Return chicken to skillet. Cover and simmer for 20-30 minutes or until chicken is tender, basting occasionally with the sauce. Serve with rice. Freeze option: Place chicken in freezer containers; top with sauce. If desired, place rice in separate freezer containers. Cool and freeze. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little water to chicken if necessary.
Nutrition Facts : Calories 284 calories, Fat 9g fat (1g saturated fat), Cholesterol 73mg cholesterol, Sodium 122mg sodium, Carbohydrate 22g carbohydrate, Fiber 28g protein.
CRANBERRY SWEET AND SOUR CHICKEN
Quick and easy meal when your in a hurry. I know the idea of cranberries and BBQ sauce together does not sound very good but these 2 flavors really do compliment each other in this recipe. I have also used pork when making this dish.
Provided by Karen From Colorado
Categories One Dish Meal
Time 20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Combine pineapple liquid and cornstarch.
- Stir in sauces and set aside.
- Heat oil in a large fry pan over high heat.
- Add chicken, salt, and pepper.
- Stir-fry until no longer pink.
- Add peppers and pineapple tidbits.
- stir fry 2 minutes longer.
- Stir the cornstarch mixture and add to chicken.
- Cook and stir constantly, over med heat until thickened.
- Server over rice or chow mien noodles.
SWEET 'N' TANGY CHICKEN WINGS
I love the convenience of slow-cooker recipes for get-togethers. Start these wings a few hours ahead of time and you'll have fantastic appetizers ready when your guests arrive. -Ida Tuey, South Lyon, Michigan
Provided by Taste of Home
Categories Appetizers
Time 3h35m
Yield 2 dozen
Number Of Ingredients 11
Steps:
- Using a sharp knife, cut through the 2 wing joints; discard wingtips. Sprinkle chicken with a dash of salt and pepper. Broil 4-6 in. from the heat until golden brown, 6-8 minutes on each side. Transfer to a greased 5-qt. slow cooker. , Combine the ketchup, brown sugar, vinegar, Worcestershire sauce, mustard, garlic, liquid smoke if desired, and remaining salt; pour over wings. Toss to coat. , Cover and cook on low until chicken is tender, 2-3 hours. If desired, top with jalapenos, onion and sesame seeds to serve. Freeze option: Freeze cooled fully cooked wings in freezer containers. To use, partially thaw in refrigerator overnight. Reheat wings in a foil-lined 15x10x1-in. baking pan in a preheated 325° oven until heated through, covering if necessary to prevent browning. Serve as directed.
Nutrition Facts : Calories 74 calories, Fat 3g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 282mg sodium, Carbohydrate 7g carbohydrate (6g sugars, Fiber 0 fiber), Protein 5g protein.
OVEN-FRIED CHICKEN WITH CRANBERRY SAUCE
This tender dish pairs a crisp coating of herbs and breadcrumbs with sweet-tart cranberries, creating a lean and satisfying entree. Donna Noel - Gray, Maine
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings (1 cup sauce).
Number Of Ingredients 13
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.
Nutrition Facts : Calories 268 calories, Fat 4g fat (1g saturated fat), Cholesterol 64mg cholesterol, Sodium 182mg sodium, Carbohydrate 34g carbohydrate (18g sugars, Fiber 2g fiber), Protein 25g protein.
TANGY CRANBERRY SAUCE
This zesty sauce is a favorite of all our family and friends. It's simple to make, and good with the turkey or on leftover turkey or chicken sandwiches. Adjust the amount of horseradish to taste.
Provided by Lorraine Friberg
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Cranberry Sauce Recipes
Time 30m
Yield 30
Number Of Ingredients 4
Steps:
- Place cranberries and water in a medium saucepan. Over high heat, cook until the cranberries burst.
- Lower heat to simmer. Stir in sugar. Continue cooking 15 minutes.
- Allow mixture to cool. Stir in horseradish. Chill in the refrigerator until serving.
Nutrition Facts : Calories 44.8 calories, Carbohydrate 11.6 g, Fiber 0.6 g, Protein 0.1 g, Sodium 1.8 mg, Sugar 10.5 g
CRANBERRY CHICKEN I
This is an incredibly easy recipe - and delicious! Just mix it up before going to work, then pop it in the oven when you get home in the evening. The sauce that forms while baking tastes great on rice.
Provided by Heather
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 9h30m
Yield 6
Number Of Ingredients 4
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.
Nutrition Facts : Calories 480.8 calories, Carbohydrate 40.3 g, Cholesterol 68.4 mg, Fat 22.3 g, Fiber 1.2 g, Protein 27.9 g, SaturatedFat 3.9 g, Sodium 1087.4 mg, Sugar 35.5 g
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- Remove the chicken from the refrigerator and place on a plate or tray. Sprinkle with salt and pepper and let come to room temperature while you prepare the glaze.
- In a large, deep skillet, heat 1 tablespoon olive oil over medium high. Add the shallot and sauté until fragrant and beginning to brown, about 2 minutes. Add the cranberries, water, cider vinegar, and honey. Cook until the berries soften and begin to lose their shape, 5-8 minutes. Stir often so that the berries cook on all sides and much of the liquid cooks away. Once soft, roughly smash the berries with the back of a wooden spoon so that they burst, then stir in the ginger, salt, and allspice. The mixture will be very thick.
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