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Cranberry Chicken
[Maxine transferred this recipe from a *handout* while making minor changes.]
1 T butter (or oil)
1 sm. onion coarsely chopped
3 lbs chicken breasts (or thighs) (6 chicken breasts)
⅔ C catsup
⅓ C br. sugar firmly packed
1 T cider vinegar
1 t dry mustard
1½ C fresh or frozen cranberries (rinsed)
In 10x15 bk. pan, combine butter/oil & onion. Roast uncovered until onion is pale gold, stirring occasionally. Push onion to one side of pan - place chicken side by side in pan, not on onion.
Bake [400°] uncovered 25 min.
In bowl combine catsup, br. sugar, vinegar, mustard & cranberries.
Scoop browned onions out of pan & stir into mixture. Space chicken evenly in pan & spoon cranberry mixture over chicken.
Bake about 20 min. more - until cranberry mixture is slightly caramelized & chicken is no longer pink - at the bone in the thickest part.
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