1 (2 1/2-3 lb.) broiler fryer chicken, cut up
1 (8 oz.) can whole cranberry sauce
1 med. onion, finely chopped
1/2 c. catsup
2 tbsp. Dijon style mustard
1 tbsp. brown sugar
1 tbsp. Worcestershire sauce
2 tbsp. vinegar
4 tsp. cornstarch
2 tbsp. snipped parsley
3 c. hot cooked rice

In a large skillet brown chicken in 2 tablespoons hot cooking oil for 10-15 minutes. Drain off fat. Combine cranberry sauce, onion, catsup, mustard, sugar, Worcestershire sauce and 1/2 teaspoon salt. Spoon over chicken. Cover; simmer for 30-40 minutes or until chicken is tender. Remove chicken to platter; keep warm. Skim fat from cranberry mixture in skillet, if necessary.

Stir together 2 tablespoons water, vinegar and cornstarch. Stir into cranberry mixture. Cook and stir until bubbly. Cook and stir 1-2 minutes more. Stir parsley into cooked rice. Serve chicken and sauce over parslied rice. Serves 6.