1/4 c. vegetable oil
2 tbsp. butter
1 frying chicken, disjointed
1 green pepper, chopped
1 clove garlic, minced
2 tbsp. onion, chopped
2 tbsp. sweet vermouth
1 can whole cranberry sauce
Salt and pepper to taste

Cook chicken in oil until golden on all sides. Pour off all oil but about 2 tablespoons fat. Add green pepper, garlic, and onion. Cook until soft.

Add vermouth and cranberries, salt, and pepper. Cover and simmer for 25 minutes. Serve over rice.