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Cranberries, Almonds in a Tangy Chicken Sauce

February 28, 1985

Enjoy the flavorful goodness of cranberries all year long with this recipe for Cranberry-Almond Chicken. In it, cranberry juice cocktail and toasted slivered almonds team up in a tangy sauce for chicken.

CRANBERRY-ALMOND CHICKEN

1 teaspoon salt

1/4 teaspoon black pepper

1 teaspoon paprika

1 (3-pound) chicken, cut up

1/3 cup butter or margarine

1 cup cranberry juice cocktail

1/2 cup toasted slivered almonds

Combine salt, pepper and paprika. Rub onto chicken until coated. Melt butter in skillet and cook chicken pieces until golden brown on both sides. Reduce heat and simmer, covered, 25 to 30 minutes, or until chicken is tender. Remove chicken to warm platter and keep hot in warm oven. Pour cranberry cocktail into skillet, stirring to loosen browned bits. Cook over high heat until reduced by half. Pour over chicken. Sprinkle chicken with almonds. Makes 4 to 6 servings.

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