1/2 c. flour
1 tsp. salt
3 to 3 1/2 lb. chicken
3 tbsp. butter
1 1/2 c. fresh cranberries
1 c. firmly packed brown sugar
3/4 c. water
1 tbsp. flour
1/2 tsp. ground cinnamon
1 tbsp. wine vinegar

Combine 1/2 cup flour and salt. Dredge chicken in flour. Melt butter in large skillet over medium heat. Add chicken and cook 30 minutes until golden brown. Remove, drain on paper towels. Add cranberries, brown sugar and water to pan drippings. Cook for 5 minutes. Blend cinnamon and 1 tablespoon flour together; add vinegar. Combine vinegar mixture with cranberry mixture; cook until thickened, stirring constantly. Return chicken to mixture in skillet. Baste with cranberry mixture. Cover and simmer 30 minutes, turning chicken occasionally. Serve with rice.