1/4 c. vegetable oil
2 tbsp. butter
1 frying chicken, about 3 lb., disjointed
1 green pepper, minced
1 garlic clove, minced
2 tbsp. minced onion
2 tbsp. sweet vermouth
1 (8 oz.) can whole cranberry sauce
Salt and pepper, to taste

Heat oil and butter in 12 inch skillet. Add chicken. Cook until golden brown on all sides. Pour off all but 2 tablespoons fat. Add green pepper, garlic and onion; cook until soft. Add vermouth, cranberries, salt, and pepper. Cover; simmer 25 minutes. Makes 4-6 servings.