Food recipes
Cherokee Chicken
Cherokee Chicken Ingredients: oil, olive, salad or cooking chicken, broiler or fryers, breast, skinless, boneless, meat only, raw peppers, sweet, green, raw spices, garlic powder onions, raw grapes, red or green (euro...
Cherokee Chicken
Ingredients:
oil, olive, salad or cooking
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
peppers, sweet, green, raw
spices, garlic powder
onions, raw
grapes, red or green (european type, such as thompson seedless), raw
cranberry sauce, canned, sweetened
salt, table
spices, pepper, black
Directions:
Assembly Directions:.
Skin chicken and brown in oil in a large skillet over medium high heat.
Remove chicken from pan and set aside.
To the pan, add optional green pepper, garlic, and onion.
Cook until tender.
Add vermouth or grape juice and cranberry sauces, salt and pepper.
Place chicken back into pan and simmer on low 25 to 30 minutes until thickest pieces of chicken slashed to the bone are done and meat juices run clear.
When chicken is thoroughly cooked, remove from heat and cool thoroughly.
To freeze:.
When cool, place chicken and sauce in a labeled large freezer bag or suitable freezer container, seal and freeze.
To Serve:.
Thaw thoroughly then reheat in a covered pan on stove over medium low heat, in a 350 oven for 45 minutes or until hot, or in the microwave at 80 % power for 20 to 30 minutes until hot throughout.
NOTE: The length of reheating time will vary greatly depending on how deep or shallow the covered pan is.
Ingredients:
oil, olive, salad or cooking
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
peppers, sweet, green, raw
spices, garlic powder
onions, raw
grapes, red or green (european type, such as thompson seedless), raw
cranberry sauce, canned, sweetened
salt, table
spices, pepper, black
Directions:
Assembly Directions:.
Skin chicken and brown in oil in a large skillet over medium high heat.
Remove chicken from pan and set aside.
To the pan, add optional green pepper, garlic, and onion.
Cook until tender.
Add vermouth or grape juice and cranberry sauces, salt and pepper.
Place chicken back into pan and simmer on low 25 to 30 minutes until thickest pieces of chicken slashed to the bone are done and meat juices run clear.
When chicken is thoroughly cooked, remove from heat and cool thoroughly.
To freeze:.
When cool, place chicken and sauce in a labeled large freezer bag or suitable freezer container, seal and freeze.
To Serve:.
Thaw thoroughly then reheat in a covered pan on stove over medium low heat, in a 350 oven for 45 minutes or until hot, or in the microwave at 80 % power for 20 to 30 minutes until hot throughout.
NOTE: The length of reheating time will vary greatly depending on how deep or shallow the covered pan is.