This is a quick recipe for everyday but especially the holidays. You can use all chicken drumsticks (leg with thigh), thighs, or chicken breasts if you prefer.
6 chicken legs with thighs (or 6 chicken breasts or 8-10 chicken thighs)
¼ cup flour
½ teaspoon salt
1/8 teaspoon pepper
1/3 cup shortening
Measure the flour and add the salt and pepper. Dredge the drumsticks with the seasoned flour. In a skillet, melt the shortening and lightly brown the drumsticks turning occasionally. Place drumsticks in a dish (or use the skillet if it is oven proof) and bake at 325 degree Fahrenheit for about 25 – 30 minutes until browned. Bake less for chicken breasts.
Spoon half of the cranberry topping (recipe below) over the browned chicken thighs. Cover the dish and bake at 275 degrees Fahrenheit for another ~ 20 minutes until chicken is tender. Spoon on remaining topping and cook ~10 more minutes.
1 can whole-berry cranberry sauce
¼ cup lemon juice
¼ cup prepared horseradish
Put all ingredients in a sauce pan and mix together. Heat the sauce until warm.