Cherokee Chicken

1/4 cup vegetable oil
1 garlic clove, minced
2 Tbsp. butter or margarine
2 Tbsp. minced onion
1 green pepper, minced
salt and pepper to taste
1 frying chicken, disjointed
8 oz. can whole cranberry sauce

Heat oil and butter in a 12 inch skillet. Add chicken; cook until golden brown on all sides. Pour off all but 2 Tbsp. fat. Add green pepper, garlic and onion; cook until soft. Add cranberries, salt and pepper. Cover, simmer 25 minutes. Serves 4 to 6. Cranberries are a substitute for wild berries which were originally used in this recipe.



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