Soup, Chili, Stew and Dumpling Recipes
Cranberry Chicken Stew
Yield: 4 servings
Ingredients
- 4 chicken legs, thighs attached
- Salt and freshly ground black pepper
- 1 cup flour
- 1/2 cup canola oil
- 1 medium onion, cut in half and sliced 1/4 inch thick
- 2 carrots, peeled and sliced 1/4 inch thick
- 2 celery stalks, sliced 1/4 inch thick
- 1 1/2 pounds red bliss potatoes, washed and quartered
- 1 tablespoon chopped garlic
- 1 cup Ocean Spray® Fresh or Frozen Cranberries
- 1 1/2 cups Ocean Spray® Cranberry Juice Cocktail
- 1 1/2 cups dry red wine
- 1/2 cup granulated sugar
- 1/2 cinnamon stick
Instructions
- Heat oven to 325 degrees F and an ovenproof skillet over medium heat.
- Season the chicken with salt and pepper on both sides, and thoroughly dredge in lour.
- Pour the canola oil in the preheated pan and sear the chicken legs on both sides until golden brown, about 3 minutes per side.
- Set the chicken aside and carefully pour off all but 1 tablespoon of the remaining oil.
- Return the skillet to the heat and add the onion, carrot, celery, potato, garlic and cranberries. Cook for 3 minutes.
- Add the cranberry juice cocktail, red wine, sugar, cinnamon stick and chicken legs to the pan and bring to a simmer. Check for seasoning and add more salt if needed.
- Remove from the stove and make sure the chicken legs are submerged in the liquid.
- Cover tightly with lid or foil and bake in the oven for 1 1/2 hours.
- Remove from the oven and let rest covered for at least 15 minutes.
- Serve the chicken legs in bowls with the vegetables and broth.
Attribution
Recipe and photo used with permission from:
Ocean Spray
Recipe developed by Chef Tom Berry of Bambara Restaurant.