Catalina French Chicken - Master Cookbook Recipe # 531
This "Busy Day" Chicken is a lifesaver for those hectic weeks when you want a home-cooked meal without all the fuss. By combining just three pantry staples,French dressing, cranberry sauce, and onion soup mix,you create a rich, sweet, and savory sauce that’s reminiscent of a gourmet BBQ. It’s incredibly easy to throw together, and the way it slow-bakes in the oven makes the chicken fall-off-the-bone tender.
This is recipe #531 in Tammy’s Master Cookbook.
Ingredients
- 3 lbs. Chicken (your choice of cuts)
- 1 bottle French dressing
- 1 can Cranberry sauce
- 1 packet Lipton Onion Soup Mix
- Cooking spray
Instructions
- Prepare the Sauce: Empty the French dressing, cranberry sauce, and onion soup mix into a medium microwavable bowl. Cook on high for 3 minutes, then whisk everything together until well combined.
- Prep the Chicken: If using large chicken breasts, remove the skins and split them in half, leaving the rib attached.
- Arrange: Spray a 13x9x2 baking dish well with cooking spray. Place the chicken in the dish with the bones facing upward.
- Coat: Pour the warm sauce over the chicken and flip the pieces, ensuring both sides are thoroughly coated. Spoon extra sauce over the top as needed.
- Initial Bake: Cover the dish tightly with foil (do not vent). Bake at 350°F for 30 minutes.
- Final Bake: Remove from the oven and carefully poke a couple of holes in the foil to release the steam. Remove the foil completely and return the dish to the oven for an additional 60 minutes.
- Serve: This dish makes a wonderful sauce that is delicious served over cream potatoes, rice, or egg noodles.
Notes
Tammy’s Tips: This is one of those recipes that proves you don't need a long list of ingredients to make something spectacular. That second hour of baking without the foil is what really allows the sauce to thicken up and caramelize onto the chicken. It’s a real crowd-pleaser, and the cleanup is a breeze if you remember to spray your dish well!