Cherokee Chicken

Cherokee Chicken


"An unusual blend of flavors in a chicken dish. Serve over rice."

Ingredients 1 h 10 m {{adjustedServings}} servings 548 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 548 kcal
  • 27%
  • Fat:
  • 37.6 g
  • 58%
  • Carbs:
  • 24.4g
  • 8%
  • Protein:
  • 26.3 g
  • 53%
  • Cholesterol:
  • 91 mg
  • 30%
  • Sodium:
  • 125 mg
  • 5%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Pour oil into a large skillet over medium heat. Place chicken pieces in the skillet, and cook until golden on all sides, about 10 minutes. Discard all but 2 tablespoons of oil. Stir in green peppers, garlic, and onions; cook until soft, about 10 minutes. Pour vermouth into skillet. Stir in cranberry sauce, salt, and pepper. Cover, and simmer 25 minutes.
Tips & Tricks
Fragrant Lemon Chicken

See how to make a tender, juicy whole chicken in the slow cooker.

Slow Cooker Lemon Garlic Chicken

Meet the perfect weeknight one-pot chicken dinner.

Rate recipe

Your rating


Reviews 3

  1. 6 Ratings


We loved it! My mother used to make this when I was a kid and it's exactly the same recipe. It's awesome over rice. I can't understand why the previous rater didn't like it. Maybe the bell pepper/cranberry combo wasn't to their taste. I'm not too crazy for bell pepper either but in this recipe the bell pepper does not over-power the other flavors. We had to make the serving size for six people. It called for 1 1/2 cans of the whole cranberry sauce. We thought-what the heck- and put the other 1/2 can in the sauce. It was too runny but other than that, it was great. My son is a quasi-vegitarian and even HE loved it.


Did not care for this flavor combination. It didn't go together well at all.


I changed up the recipe a bit. I used a pepper onion mix for stirfry. Left the skin on. rubbed the baking dish with olive oil placed the chicken,salted and peppered it. In a sauce pan combined the cranberry sauce, garlic and vermouth. Poured it over the chicken and baked it at 375 for an hour. Was delicious. Next time am going to try sherry instead of vermouth. We loved this Cherokee chicken and will probably fix it about once a month. The cranberry sauce was homemade from Thanksgiving.