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Cherokee Chicken (Pat Stockett) chicken, fruits, native 1/4 cup oil 2 tablespoon butter or margarine 1 green pepper, minced 1 frying chicken, (about 3 lb), disjo; inted 8 oz can whole cranberry sauce 1 garlic clove, minced 2 tablespoon minced onion 1 salt and pepper to taste Heat oil and butter in a 12 inch skillet. Add chicken; cook until golden brown on all sides. Pour off all but 2 Tbsp fat. Add green pepper, garlic and onion; cook until soft. Add cranberries, salt and pepper. Cover, simmer 25 minutes. Serves 4 to 6. Cranberries are a substitute for wild berries which were originally used in this recipe. Recipes and Remembrances, U.S. Army War College, 1980 Yield: 1 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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