Cherokee Chicken

Cherokee Chicken

3 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    50 m
  • Ready In

    1 h 10 m
MLINSE
Recipe by  MLINSE

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

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Ingredients

Adjust Servings

Original recipe yields 4 serving

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Directions

  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.

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Reviews (3)

Rate This Recipe
BUNNYSLUG
12

BUNNYSLUG

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.

Katie
8

Katie

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

wolfpackherbs
3

wolfpackherbs

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.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 548 cal
  • 27%
  • Fat
  • 37.6 g
  • 58%
  • Carbs
  • 24.4 g
  • 8%
  • Protein
  • 26.3 g
  • 53%
  • Cholesterol
  • 91 mg
  • 30%
  • Sodium
  • 222 mg
  • 9%

Based on a 2,000 calorie diet

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