2 tablespoons vegetable oil 1 chicken (3 to 3-1/2 pounds), cut into 8 pieces 1/4 teaspoon salt 1/4 teaspoon black pepper 1 small onion, chopped 1/4 cup chopped celery 1 can (16 ounces) whole-berry cranberry sauce 1/2 cup ketchup 2 tablespoons lemon juice 1 tablespoon packed brown sugar 1 tablespoon Worcestershire sauce 1 tablespoon yellow mustard 1 tablespoon white vinegar

1. Preheat the oven to 350 degrees F. Coat a 9" x 13" baking dish with nonstick cooking spray.
2. In a large skillet, heat the oil over medium-high heat. Season the chicken with salt and pepper, add to the skillet, and brown on all sides. Remove the chicken and place in the baking dish.
3. In the same skillet, cook the onion and celery until tender (do not brown); drain. Stir in the remaining ingredients until well combined, and pour the mixture over the chicken. Bake uncovered for about 50 minutes, or until no pink remains in the chicken, basting 2 or 3 times during baking. Serve topped with sauce from the baking dish.