Cherokee Chicken

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1/4 cup vegetable oil
• 2 tablespoons butter
• 1 (2.5 pound) whole chicken, cut into pieces
• 1 green bell pepper, chopped
• 1 clove garlic, minced
• 1/4 cup chopped onion
• 2 tablespoons sweet vermouth
• 1 (8 ounce) can whole cranberry sauce
• salt and black pepper to taste

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Season the chicken pieces all over with salt and black pepper.

2. Heat the vegetable oil and butter in a large deep skillet over medium-high heat. Brown the chicken in batches, about 4 minutes per side, then set aside.

3. Lower the heat to medium. Add the chopped onion, green bell pepper and minced garlic to the pan and cook for 5 minutes until softened.

4. Pour in the sweet vermouth and scrape up any browned bits from the bottom of the pan. Simmer for 1 minute.

5. Stir in the cranberry sauce until it melts into a smooth sauce. Return the chicken to the pan and spoon the sauce over it.

6. Cover, reduce the heat to low and simmer for 30 to 35 minutes, turning occasionally, until the chicken reaches 165°F (74°C) in the thickest part and the juices run clear.