A popular recipe features chicken paired with whole cranberry sauce. In this version, wild Alaska currants are used. Of course you can use currants from your grocer as well. Currants vary in sweetness from year to year so taste the berries and see of you want to add all of the sugar - or perhaps a bit more. The currants add a fresh fruity sweetness but still have an undertone of tartness that goes so well with chicken. Although this recipe calls for chicken white meat, you can use legs and thighs equally well.

• 6 to 8 boneless skinless chicken breasts
• 8 ounces red French dressing
• 1 1-ounce package dry onion soup mix

• 2 cups wild Alaska currants
• 1/2 cup sugar

1. The night before, pick any stems or debris from the currants and rinse under running water. Place in a container with a tight fitting lid and add the sugar. Fold to mix the currants and sugar. Cover and macerate in the refrigerator over night, gently stirring once or twice.
2. In the morning, to a small sauce pan, add the French dressing, onion soup mix, and currant mixture. Heat and stir until onion soup mix has dissolved. Cool. Add chicken pieces to the cooled marinade and turn to coat each piece. If rushed, you can go directly to the baking from here but the flavor will be enhanced if you allow the chicken to marinate in a non-metal covered container in the refrigerator for the rest of the day.
3. At home I use a glass or ceramic baking dish. For cookouts and camping foil wrapping works equally well. Just cover the bottom of the cooking container with marinade. Arrange the chicken and spoon the remaining marinade over the chicken pieces. Cover or tent with foil. Bake in a preheated 350° oven for 1 to 1 ½ hours (or until 170° internal). Allow to rest 15 minutes before serving.