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Chicken And Cranberry Casserole

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Chicken And Cranberry Casserole

Chicken is a family favourite and cooler nights mean its nice to casserole and serve with jazzed up winter vegetables for a hearty meal. Cranberries with their sharp taste partner well with the chicken.


  • 4-6 chicken leg and thigh pieces, skin on
  • ¼ cup flour
  • 1 onion, peeled and sliced
  • 4 rashers bacon, diced
  • 1 cup chicken stock, hot
  • 1 cup frozen cranberries
  • 275 gram jar cranberry jelly
  • 1 tsp grated lemon rind


  1. Pat the chicken pieces dry with a paper towel. Place the chicken in a plastic bag with the flour and toss to coat the pieces thoroughly.
  2. Heat a little oil in a large pan and brown the chicken well on all sides. Remove the chicken and add the onion and bacon to the pan and lightly brown.
  3. Add any remaining flour (from tossing chicken in) to the pan and cook for a minute stirring constantly.
  4. Place the chicken, onion and bacon in a large casserole dish. Mix together the chicken stock, cranberries, cranberry jelly and lemon rind and pour over the chicken pieces.
  5. Cover and bake the casserole at 180ºC for 60 minutes or until tender and the chicken is cooked through.

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