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I originally made this recipe as a substitute for turkey on Thanksgiving. It has since become a staple in my home!
1 can Gefen Cranberry Sauce
1/2 cup orange juice
1 cup white wine, such as Baron Herzog Chenin Blanc
2 tablespoons Haddar Dijon Mustard
2 tablespoons brown sugar
1 whole chicken cut into eighths, or 4 chicken bottoms, or 8 thighs/legs
In a bowl, whisk together the cranberry sauce, orange juice, white wine, Dijon mustard, and brown sugar.
Place chicken in a large pan. Pour the sauce over the chicken. Allow to marinate for at minimum one hour up to overnight.
Preheat oven to 350 degrees Fahrenheit. Cook covered for 45 minutes. Then remove from oven.
Raise heat to 400 degrees. Uncover pan. Baste with some of the sauce. Return to the oven and cook for another 45 minutes uncovered, basting every 15.
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Really delicious!! I make this recipe for shabbos the whole time!