Recipe By Anonymous
Published May 7th
Prep - Cook - Additional - Ready In -
Servings 4 to 6 servings Calories 742.8

A very pretty chicken; you can use a whole chicken cut up, or pieces. I generally use Country Legs (thigh & drumstick) as that is the cheapest chicken available.

Recipe Ingredients

  • 1 (2 to 3 pound) whole chicken, cut into pieces
  • 2 tablespoons butter
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ½ cup chopped celery
  • 1 onion, chopped
  • 1 (16 ounce) can whole cranberry sauce
  • 1 cup barbecue sauce

Cooking Directions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 In a large skillet brown the chicken in butter/margarine. Season with salt and pepper. Remove from skillet and place in a lightly greased 9x13 inch baking dish.
  3. 3 In the drippings (in the skillet), saute onion and celery until tender. Add cranberry sauce and barbecue sauce. Mix well.
  4. 4 Pour cranberry mixture over chicken and bake in the preheated oven for 90 minutes, basting every 15 minutes.

Nutrition Facts

  • Calories 742.8
  • Carbohydrate 53.9 g
  • Cholesterol 182.5 mg
  • Fat 39 g
  • Fiber 2.1 g
  • Protein 42.6 g
  • Saturated Fat 12.7 g
  • Sodium 1013.4 mg
  • Sugar 35.9 g


  1. I add a 1/2 cup more BBQ sauce (Sweet Baby Ray's), use boneless skinless breasts, and cut the cook time to 45 minutes. Because you brown the chicken first, the 90 minute cooktime is too long and will dry the chicken out. I have made this several times and it's Mountain's fave :)
  2. Just made this for 15 of my family members! They loved it including 4 kids! Please follow the directions exactly as written using whole cranberry sauce and using the veggies. I took the advice of another user and got a spicy BBQ sauce to balance out the sweetness of the cranberry sauce. I also sauteed - Read more ...
  3. This was okay. My kids ate it without comment as did everyone else. I didn't cover the dish while cooking and there was plenty of sauce maybe too much. It's a great way to use up that leftover whole cranberry sauce from the holidays and that is likely the only time I might make this - Read more ...
  4. i have been making this recipe for years and it is one of my absolute favorites. the mixture of whole berry cranberry sauce and BBQ sauce is lovely. you can make it without the celery but it is much lovelier with.
  5. The whole family loved this one! I used 6 skinless boneless breast halves and just salt and peppered them and put them in a 9x13. Then sauteed the onion celery 1/2 c. chopped green pepper and 2 cloves minced garlic until everything was softened. Added the cranberry sauce bbq sauce (and a dash of tabasco). - Read more ...
  6. Delicious chicken!! Everyone LOVES this chicken. I did alter it though. I cut out the celery and just put onion rings underneath. I also cut out the step of browning in butter. I just place it straight into the pan spice it (I also use paprika) and then pour the sause combo. over. Thanks for - Read more ...
  7. The smell alone while this was in the oven should be an air freshener. 90 mins don't seem like a long time but when it smells that good it seems like eons. This was awesome chicken! We had it two days in a row and wasted nothing! Even my picky 5 year old thought it - Read more ...
  8. My kids gobbled this up! I used a spicy bbq sauce by accident and it toned down the spice a lot! In my opinion do not cover this dish with foil. If you do the sauce does not get as "sticky" and "gooey" as it needs to. It caramelized so nicely on top of the - Read more ...
  9. This was very good. If you cover the pan with foil, the sauce doesn't burn and you don't need to baste.
  10. I adapated this recipe for my crock pot--which was super easy and pretty good. I used two pounds of skinless/boneless chicken thighs, and cut them up a bit. I put them right in the pot with the other ingredients, and included two cloves of minced garlic. Cooked on low for six hours. I added about - Read more ...

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