Chicken Dance Part V

CRANBERRY CHICKEN


• 4-6 chicken breast halves, bone in with skin

• 1 can OCEAN SPRAY cranberries (whole berry)

• 1 package dry onion soup mix

• 1 bottle (8 oz.) creamy French dressing

• 1 handful of raisins

Mix the cranberry sauce, soup mix, dressing, and raisins. Pour over chicken and marinate for at least 1 hour. Bake in a 400 degree oven for 20 minutes to ½ hour on each side. Great served with Rice Pilaf.



CHICKEN POT ROAST

• 1 chicken (3.5-4 lbs.), cut up

• Salt and freshly ground black pepper to taste

• 2 tablespoons unsalted butter

• 2 tablespoons olive oil

• 2 cups diced carrots

• 1 large onion, halved and slivered

• 2 tablespoons minced garlic

• 1 teaspoon dried tarragon

Preheat oven to 350 degrees. Season the chicken generously with salt and pepper. Melt the butter with the oil in a large, heavy oven-proof casserole over medium heat. Brown the chicken in batches, about 8 minutes per batch, being careful not to pierce skin. Remove to a plate.

Reduce heat to medium low. Add the carrots, onion, garlic, and tarragon; cook, stirring, for 5 minutes. Return the chicken and any juices to the casserole, arranging the pieces atop the vegetables. Cover and bake in the oven for 1 hour, basting occasionally. May sprinkle with chopped parsley. Serve immediately over hot buttered noodles.