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Orange Cranberry Chicken

From Lynne Wilson


8 -9 lbs. chicken (1 cut-up fryer with legs and thighs separated)
2 Tbsp. butter or margarine
½ cup onion, chopped
¾ cup orange juice
1 Tbsp. cornstarch
¼ cup liqueur
2 cups whole cranberries
¼ cup dark brown sugar
¼ cup granulated sugar


Sprinkle the chicken pieces with salt. Melt the butter in a large frying pan, add the chicken, and brown over medium heat. Remove the chicken from the pan, add the onion, and sauté until soft but not brown.

Lower the heat and stir in the orange juice and cornstarch. Continue stirring until the cornstarch Is dissolved. Add the liqueur, cranberries, brown sugar, and granulated sugar. Simmer over low heat until the cranberries burst.

Return the chicken pieces to the pan, cover, and simmer for approximately 45 minutes, turning the chicken and basting often until it is tender. Serve with the sauce.

See recipe for Orange Chicken Glaze