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CHEROKEE CHICKEN

Category:    Chicken
Yield: 4 servings
 
    1/4 c  Vegetable oil                            Salt and pepper to taste
      1    Garlic clove, minced                1    Frying chicken, (about 3
      2 tb Butter or margarine                      -pounds), disjointed
      2 tb Minced onion                        1 cn (8 oz.) whole cranberry
      1    Green pepper, minced                     -sauce.
 
  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.

 

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