Chicken under a cranberry to a holiday table

Hello, dear girls!!!

So, we rehearse dishes to the New Year's table further. Today I suggest to prepare a chicken under a cranberry.

For a start I will list products:

chicken (any parts, today at me were wings)
cranberry (at me already ground and with sugar, but sugar three times smaller, than it is necessary; it is possible frozen to defreeze and suppress a tolkushka for puree, and then to add sugar at the rate of 3 parts of a cranberry on 1 part of sugar)
onions (the quantity is not too limited, the main thing that was what to cover a form bottom after browning), I took 3 pieces
salt
pepper
sour cream
garlic


We begin with onions. We clean, we wash and we cut plumelets. On a frying pan we pour very few oil:


We spread onions and we roast to a rumyanost:


Now we take a form, we dim a foil and we spread onions:


The turn of a chicken came. We wash pieces of a chicken and we rub with mix of salt, pepper, garlic and sour cream. Garlic it is necessary a little, it only has to be felt by a background. Sour cream can be replaced with yogurt (not sour) or mayonnaise. In case of emergency it is possible to manage sunflower oil. Salt, pepper and davlenny garlic is mixed with sour cream (I took 2 full teaspoons as I had only 6 wings):




We smear with this mix a chicken and we spread on a baking sheet. Quantity of this "namazka" to the discretion of the hostess, but also absolutely thin layer is good too. And surely we pour slightly water for production of steam:


We put a chicken in an oven by 180 degrees approximately:

for my wings - 30 minutes
for weighty ham (pieces 7-8) - it is not less than 45 minutes

After time the chicken has to be almost ready, it is better if the crust does not appear yet. We get a baking sheet:


Also we grease with a cranberry: for wings of rather full teaspoon, for ham - the dining room, maybe with the hill:


We put in an oven again and we bake to readiness of minutes 20 - 30:


It is possible to give on a table at once:


As a garnish I made red rice, but potatoes in any kind, white rice with seasonings or stewed vegetables will only emphasize taste of this most delicate and most tasty chicken.

All bon appetit!!!