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Ingredients
- 1/2 c. plus 1 Tablespoons flour (divided)
- 1Â 1/4 tsp salt (divided)
- Â Â Dash pepper
- 3 lb chicken (skinless boneless works great - may use up to 3 1/2 pounds)
- 2 x to 3 tbsp butter
- 2 x to 3 tbsp veg. oil
- 3/4 c. water
- 1 c. brown sugar, firmly packed
- 1 Tbsp. wine vinegar
- 1/2 tsp grnd cinnamon
- 1/4 tsp grnd cloves
- 1/4 tsp grnd allspice
- 1Â 1/2 c. fresh or possibly frzn cranberries
- Â Â Preheat oven to 350 F.
Directions
- Combine 1/2 c. flour, 1 tsp. salt and dash of pepper. Roll chicken pcs in flour mix, then brown in oil and butter in large skillet. When brown, remove from pan and place in baking dish.
- In skillet with drippings, mix till smooth the water, brown sugar, wine vinegar, remaining 1 Tbsp. flour, cinnamon, cloves, allspice and remaining 1/4 tsp. salt. Add in cranberries and cook slowly, stirring constantly, till cranberry skins pop and mix thickens, about 10 min. Pour sauce over chicken pcs and bake for about 1 hour, till chicken is tender.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1587g | |
| Calories 3193 | |
| Calories from Fat 1267 | 40% |
| Total Fat 140.5g | 176% |
| Saturated Fat 40.07g | 160% |
| Trans Fat 0.0g | |
| Cholesterol 694mg | 231% |
| Sodium 3631mg | 151% |
| Potassium 2287mg | 65% |
| Total Carbs 296.96g | 79% |
| Dietary Fiber 10.5g | 35% |
| Sugars 220.23g | 147% |
| Protein 181.2g | 290% |
