Monday, December 19, 2011
4-Ingredient Cranberry Chicken
In the spirit of Missy’s 3-ingredient fudge I wanted to contribute a super easy weeknight meal for 4-ingredient cranberry chicken. Our good friend Charity made this for us one night before we went on our annual Christmas tree hunt and ever since it’s been in my folder of recipes I make over and over! It’s simple enough to make for your family after a busy day at work, but also delicious and seasonal enough to have when you have company over for dinner. The best part? Mix it up, stick it in the oven and then you get an hour to go address Christmas cards, wrap a few presents, fold laundry or just hang out with your family!
When Charity made this for us, she served it with roasted potatoes. But this time I made Thai rice (to soak up the sauce) and kale, butternut squash and roasted garlic (Thanks for the idea, Abos!). So easy!
1 bottle French dressing
1 pack onion soup mix
1 can cranberries or cranberry sauce
Chicken (as many pieces as you need of breasts, legs or thighs)
Preheat oven to 350. Combine onion mix, dressing and cranberries in a baking dish. Add the chicken and turn to coat. Cook for 45 min – 1 hour.