I do realize that I’m using cranberries in a recipe and its not even Thanksgiving! You do not need to wait for the holidays to make this chicken dish. It’s great any time of the year. The sweet and tangy sauce is so easy to make, it’s just 3 ingredients. I promise.
I served it with steamed rice and roasted brussel sprouts.
Start with one can of whole cranberries. Not the jelly stuff, you want the whole cranberries in it.
These are the other 2 ingredients.
Pour in half the bottle of French dressing and one packet of onion soup mix and combine. Just look at those beautiful colors!
I like to use chicken thighs with the bone in. I’m trying to be a little more health conscious lately, so I removed the skin. You can keep it on if you you’re feeling frisky.
Pour the sauce all over the chicken, making sure you get the under side too. And bake.
What you’ll get is delectably tender chicken with a creamy sweet and savory sauce that you’ll want to drench your rice in. Then you’ll want more rice for the sauce that’s left on your plate. Then you’ll want more sauce for the extra rice that you got. It’s a vicious cycle! But so worth it.
Cranberry Chicken
1 can whole cranberries
½ bottle French dressing
1 packet onion soup mix
8-10 chicken thighs
Combine the first 3 ingredients in a medium bowl . Place the chicken thighs in a 9×13 pan. Pour the cranberry mixture evenly over the chicken. Make sure to coat the bottom of the chicken as well.
Bake at 350 for 45 minutes or until done.
You will definitely want to serve this with rice to sop up all the great sauce.
Karen in the Kitchen 