Title: Cherokee Chicken (Pat Stockett)
Categories: Fruit Amerind Chicken
Yield: 1 Servings
| 1/4 | c | Oil |
| 2 | tb | Butter or margarine |
| 1 | | Green pepper, minced |
| 1 | | Frying chicken, (about 3 lb), disjointed |
| 8 | oz | Can whole cranberry sauce |
| 1 | | Garlic clove, minced |
| 2 | tb | Minced onion |
| | | 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