1/2 c. flour
1 tsp. salt
Dash of pepper
3-3 1/2 lb. chicken, cut up
2-3 tbsp. butter
1 1/2 c. fresh cranberries
1 c. brown sugar, firmly packed
3/4 c. water
1 tbsp. wine vinegar
1 tbsp. flour
1/2 tsp. cinnamon
1/4 tsp. cloves
1/4 tsp. allspice
1/4 tsp. salt

Combine 1/2 cup flour, salt and pepper. Roll chicken pieces in flour mixture to coat. Slowly brown chicken in butter, about 30 minutes. Remove chicken pieces from pan; add cranberries, brown sugar and water to drippings in pan. Cook for 5 minutes or until cranberry skins pop.

Mix vinegar with 1 tablespoon flour and remaining seasonings; add to cranberry mixture. Cook, stirring constantly until mixture thickens. Put chicken pieces back in cranberry sauce and simmer 30 minutes, turning occasionally.