| Cherokee Chicken
1/4 cup of vegetable oil
2 tablespoons of butter or margarine
1 frying chicken, disjointed
1 green pepper, chopped
1 clove garlic, minced
2 tablespoons of onion, chopped
2 tablespoons of sweet vermouth
1 can of whole cranberry sauce
Salt and pepper to taste |
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Cook chicken in oil until golden on all sides. Pour off all oil but about 2 tablespoons fat. Add green pepper, garlic, and onion. Cook until soft. Add vermouth and cranberries, salt, and pepper. Cover and simmer for 25 minutes. Serve over rice. |
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