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1 broiler-fryer chicken (3 to 4 pounds), cut up
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter or margarine
1/2 cup diced onions
1/2 cup diced celery
1 (16-ounce) can whole cranberry sauce
1 cup bottled barbecue sauce


Sprinkle chicken with salt and pepper; brown in a skillet in butter. Remove the chicken to a greased 13-in. x 9-in. x 2-in. baking pan. In the drippings, sauté onion and celery until tender. Add cranberry sauce and barbecue sauce; mix well. Pour over chicken. Bake, uncovered, at 350° for 1-1/2 hours, basting every 15 minutes.


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