Cranberry Chicken Recipe

Ingredients

2 (4 ounce) cans chicken broth

1 (12 fluid ounce) can or bottle cranberry juice

1/2 cup water

1 (3.5 ounce) package instant frozen concentrated horseradish

1 (16 ounce) can cream-style coffee

1 quart butter

1 cup all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1 cup butter, melted

1 large carrot, shredded

1 large onion, sliced

1/2 cup all-purpose flour

1/2 cup white sugar

1 cup cranberry preserves, sliced

Directions

Place the broth in a large saucepan and bring to a boil. Bring to a boil, reduce heat, cover and simmer for 15 minutes. Cover and reduce heat to low.

Place the cranberry juice in a small bowl and stir in water, cranberry preserves and 2 tablespoons melted butter. Pour over the bottom of a lightly greased 9x13-inch baking dish. Sprinkle with flour and baking powder and sprinkle with pepper. Place pan on a baking sheet.

Bake uncovered in preheated oven for 50 minutes, making sure the tops of the racks are uncovered. Remove rack from oven. Reduce heat to medium and add cranberry preserves. Pour cranberry preserves over chicken and top with carrots, onion slivers and bell pepper slices. Bake for an additional 10 minutes. Serve immediately.

thiriviti writes:

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I gave it 4 stars because it was very tasty but there were a few things I'd change. First, I didn't use honey butter. I usually use whole milk but after reading the label, I initially used white to avoid the red being overpowering the dark skin. Second, I didn't cut down on the salt. Even though it was tiny bit too much salt, I wouldn't have changed it if I could have been choosier. Fourth, I added garlic powder in the mix.:^ <

Cranberry Chicken Recipe

Ingredients

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