Cranberry Chicken
Submitted by CLovJ24
Flour-coated chicken pieces browned in a skillet, then simmered in a sweet-tart cranberry sauce with orange and lemon juice. A one-pan comfort dinner ready in an hour.
YIELD
4 servingsPREP
15 minCOOK
45 minREADY
1 hrsBrowned chicken simmered in cranberry sauce sounds almost too simple to be this good. But trust the process.
Chicken pieces get shaken in seasoned flour and seared until golden, building a flavorful crust and fond on the bottom of the pan.
Then cranberry sauce, orange juice, lemon juice, and chopped onion go in, creating a glossy, sweet-tart braising liquid that bastes the chicken as it cooks low and slow.
Forty-five minutes later, you’ve got fall-off-the-bone tender chicken in a sauce that’s fruity, tangy, and deeply satisfying.
Kitchen Tips
- Use whole berry cranberry sauce, not jellied. The whole berries break down into a chunkier, more interesting sauce
- Brown the chicken well on both sides before adding the sauce. That golden crust adds enormous flavor to the finished dish
- Serve over rice or egg noodles to soak up every drop of that gorgeous cranberry pan sauce
Ingredients
Directions
Shake chicken pieces in a bag with seasoned flour.
Heat oil in skillet, sauté chicken turning once to browwn.
Combine remaining ingredients and pour over chicken.
Cover and cook slowly 40 to 45 minutes or until chicken is tender.
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