Recipe by justme #3
I got this recipe from my Aunt, who was a nun, and this was made at her convent. It's just a really surprisingly delicious chicken and sauce recipe!
Top Review by Sandylee
This was an easy recipe to put together. Since I am alone, my chicken was just 4 plump chicken drumsticks (no attached thigh). I cut the rest of the ingredients in half as I knew that would be ample for my chicken. The instructions did not say whether or not to cover while baking....I chose to cover the baking dish. After the recommended cooking time, I uncovered to check.....and found the sauce to be very thin. So I uncovered the dish and baked another 15-20 mins. That really didn't thicken the sauce much....so I just set it on the stovetop to cool abit while I threw some rice on to cook. When the rice was done....wow...the sauce had thicken nicely in that short setting time. The sauce was very tasty on the chicken and on its own.....but I did not care for it as a sauce for the rice. I will keep the recipe to use just as I did.....a sauce for the chicken drumsticks. It would make a nice appetizer for the times I have company over. I also want to make note of the fact that I used wholeberry cranberry sauce and it worked just fine. I couldn't see buying the jellied when I already had a few cans of the wholeberry on hand. Thank you for sharing your recipe with me.
- 6 -8 chicken thighs
- 1 (15 ounce) can jellied cranberry sauce
- 1 (1 ounce) package dry onion soup mix
- 1 cup French dressing
Directions See How It's Made
- Skin the chicken thighs.
- Spray baking dish with pam (9 x 12).
- Put chicken thighs in pan.
- Mix together cranberry sauce, onion soup mix, and french dressing. (It will be kind of thick).
- Cover chicken thighs with cranberry mixture.
- Bake in 350 degree oven for one to one and one half hours.
- Serve over mashed potatoes, or rice.