I am a wife, a mom of three, and the kitchen is my favorite place in the house. I read cookbooks in my spare time and enjoy getting kitchen appliances for presents :) I love preparing delicious and healthy food for my family and here are a some of what graces our table each week.

Email Me for any of the recipes :)

Saturday, December 6, 2008

Cranberry Chicken

For Thanksgiving, I made cranberry sauce - a favorite of my dad's and Danny's. I took pictures, but didn't think I was going to upload them, so I deleted them. Believe me, it is a really beautiful cranberry sauce and very yummy - even for the jellied-cranberry sauce lovers out there. Anyway...I had some leftover (only because my dad left for a cruise) and wanted to make a cranberry chicken with it. I found a recipe in Panache, but it was for chicken breasts stuffed with cranberries, pine nuts and some other yummy things. I was making chicken legs and wasn't in the mood to stuff anything. I took some of the ingredients from the recipe and came up with one of the best chicken meals ever. Really.

Here is what (I think) I did.
1. Skinned a couple lbs of chicken (I always skin my chicken)
2. Chopped 1 med. onion and sauteed it with a couple of pinches of dried oregano.
3. Once the onions got soft (and a little brown cuz someone was crying), I seared the chicken legs in the onion mixture.
4. I removed the chicken to a plate.
5. Into the pan - the leftover cranberry sauce, maybe 1/3 c. and some water to thin it out, 1 tbsp balsamic vinegar, 1 tbsp dijon mustard, 2-3 heaping Tbsp brown sugar, salt and pepper.
6. I let this mixture reduce and concentrate before adding the chicken back in.
7. Once the chicken was back in, I added some more water so it almost covered the chicken.
8. I simmered everything until it was done (again, a little longer than I should have - that crying again...)
9. Made some egg noodles and corn and saved a couple of pieces for Danny's lunch.

Here's how I make the cranberry sauce, which is adapted from Meal-Lean-I-Yumm
Into a small pot:
1 12 oz. bag of fresh or frozen cranberries
1/2 c. white sugar
1/2 c. brown sugar
pinch of dried ginger (or to taste)
3/4 c. of the juice from a can of mandarin oranges
3 big spoonfuls of mandarin oranges
Simmer until the cranberries pop


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