Mother-in-Law’s Chicken with Cranberry Topping

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 or olive oil
Cranberry Topping

Measure the flour and add the salt and pepper. Dredge the drumsticks with the seasoned flour. In a skillet, melt the shortening/oil and brown the drumsticks turning occasionally. Place drumsticks in a dish (or use the skillet if it is oven proof) and spoon half of the sauce of the chicken.  Bake at 350 degree Fahrenheit for about ~ 45 minutes.  Bake less for chicken breasts.

Spoon the remaining sauce over the chicken and bake another ~ 15 – 20 minutes until chicken is tender.

Serves 6

Cranberry Topping:

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.

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This entry was posted in Chicken, Main course, Poultry, Sauce and tagged , , , , , . Bookmark the permalink.

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