An unusual blend of flavors in a chicken dish. Serve over rice.

Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Pour oil into a large skillet over medium heat. Place chicken pieces in the skillet, and cook until golden on all sides, about 10 minutes. Discard all but 2 tablespoons of oil. Stir in green peppers, garlic, and onions; cook until soft, about 10 minutes. Pour vermouth into skillet. Stir in cranberry sauce, salt, and pepper. Cover, and simmer 25 minutes.

    Advertisement

Nutrition Facts

548 calories; 37.6 g total fat; 91 mg cholesterol; 125 mg sodium. 24.4 g carbohydrates; 26.3 g protein; Full Nutrition

Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/18/2008
We loved it! My mother used to make this when I was a kid and it's exactly the same recipe. It's awesome over rice. I can't understand why the previous rater didn't like it. Maybe the bell pepper/cranberry combo wasn't to their taste. I'm not too crazy for bell pepper either but in this recipe the bell pepper does not over-power the other flavors. We had to make the serving size for six people. It called for 1 1/2 cans of the whole cranberry sauce. We thought-what the heck- and put the other 1/2 can in the sauce. It was too runny but other than that it was great. My son is a quasi-vegitarian and even HE loved it. Read More
(15)

Most helpful critical review

Rating: 1 stars
05/14/2008
Did not care for this flavor combination. It didn't go together well at all. Read More
(10)
7 Ratings
  • 5 star values: 6
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
05/18/2008
We loved it! My mother used to make this when I was a kid and it's exactly the same recipe. It's awesome over rice. I can't understand why the previous rater didn't like it. Maybe the bell pepper/cranberry combo wasn't to their taste. I'm not too crazy for bell pepper either but in this recipe the bell pepper does not over-power the other flavors. We had to make the serving size for six people. It called for 1 1/2 cans of the whole cranberry sauce. We thought-what the heck- and put the other 1/2 can in the sauce. It was too runny but other than that it was great. My son is a quasi-vegitarian and even HE loved it. Read More
(15)
Rating: 5 stars
05/18/2008
We loved it! My mother used to make this when I was a kid and it's exactly the same recipe. It's awesome over rice. I can't understand why the previous rater didn't like it. Maybe the bell pepper/cranberry combo wasn't to their taste. I'm not too crazy for bell pepper either but in this recipe the bell pepper does not over-power the other flavors. We had to make the serving size for six people. It called for 1 1/2 cans of the whole cranberry sauce. We thought-what the heck- and put the other 1/2 can in the sauce. It was too runny but other than that it was great. My son is a quasi-vegitarian and even HE loved it. Read More
(15)
Rating: 1 stars
05/14/2008
Did not care for this flavor combination. It didn't go together well at all. Read More
(10)
Advertisement
Rating: 5 stars
12/19/2011
I changed up the recipe a bit. I used a pepper onion mix for stirfry. Left the skin on. rubbed the baking dish with olive oil placed the chicken salted and peppered it. In a sauce pan combined the cranberry sauce garlic and vermouth. Poured it over the chicken and baked it at 375 for an hour. Was delicious. Next time am going to try sherry instead of vermouth. We loved this Cherokee chicken and will probably fix it about once a month. The cranberry sauce was homemade from Thanksgiving. Read More
(4)
Rating: 5 stars
11/17/2015
This dish was delicious and has the foundation for jazzing it up however you'd like or keep it the way it is. I cooked mine in a crock pot. First I browned the chicken in a pan with oil (just until sides are browned). Then I added it to the crockpot with all of the ingredients. My additions...fresh Rosemary a little cinnamon some red pepper flakes and a very little curry powder. Cooked on low for 7 hours. I brought this dish to a Pot-Luck at work and everyone went back for seconds. Read More
(1)