FoodReference.com  (Since 1999)

 

RECIPE SECTION - Over 10,000 Recipes

Home   |   Articles   |   Food_Trivia   |   Today_in_Food History   |   Food_Timeline   |   RECIPES   |   Cooking_Tips   |   Videos   |   Food_Quotes   |   Who’s_Who   |   Culinary_Schools_&_Tours   |   Trivia_Quizzes   |   Food_Poems   |   Free_Magazines   |   Food Festival_&_Events

You are here > Home > Recipes

Soups & StewsChicken Soups: Chili - Y >  Cranberry Chicken Stew

 

FREE Magazines and other Publications
An extensive selection of free food, beverage & agricultural magazines, e-books, etc.

 

CULINARY SCHOOLS and
COOKING CLASSES

More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

CRANBERRY CHICKEN STEW

Serves 4.

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 white sugar
• 1/2 cinnamon stick


Directions:

Preheat oven to 325 degrees and an ovenproof skillet over medium heat.

Season the chicken with salt and pepper on both sides, and thoroughly dredge in flour.

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 ½ 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.


Recipe courtesy of Ocean Spray Cranberries
Recipe developed by Chef Tom Berry of Bambara Restaurant.

 

RELATED RECIPES

 Chicken Soups: Chili - Y  |  Chili, Slow Cooker White Chili  |  Chili, Buffalo Chicken Chili  |  Chili, Chicken Chili  |  Chili, Chicken & Black Bean Chili  |  Chili, Chicken Chili with Dumplings  |  Chili, Low Fat White Chili  |  Chili, Rotisserie Chicken Chili  |  Chili, White Chili  |  Chili, White Chicken Chili  |  Chipotle Chicken Soup  |  Cilantro Chicken Soup  |  Cock A Leekie with Tender Prunes  |  Coconut Almond Chicken Stew  |  Cranberry Chicken Stew  |  Creamy Brie, Rice & Chicken Bisque  |  Curried Thai Sweet Potato Chicken Soup  |  Double Roasted Tuscan Chicken Soup  |  Fennel and Chicken Stew  |  Hearty Chicken & Rice Soup  |  Holy Moly Chicken Pasole  |  Lemon Velvet Chicken Rice Soup  |  Louisiana Chicken & Shrimp Gumbo  |  Mexican Chicken and Bean Soup  |  Mexican Chicken Potato Soup  |  Morimoto Chicken Noodle Soup  |  Mulaga Tawny Soup (1818)  |  Mullagatawney (1893)  |  Mulligatawney Soup  |  Quinoa, Chicken & Spinach Soup  |  Shorba Bi Djaj  |  Slow Cooked Chicken Noodle Soup  |  Smoky Chicken & Poblano Chowder  |  Southwestern Chicken Corn Chowder  |  Spicy Chicken & Sweet Potato Soup  |  Spicy Caribbean Soup  |  Spicy Chicken & Sausage Gumbo  |  Tebeet, Iraqi Jewish Cholent  |  Thai Chicken & Coconut soup  |  Thai Chicken Cilantro Soup  |  Thai Chicken Noodle Soup  |  Tortilla Soup  |  Tortilla Rice Soup  |  Velvet Chicken & Corn Soup  |  West African Stew  |  Wild Rice & Chicken Chowder  |  Winter White Chicken Stew  |  Wonton Soup  |  Yosemite Chicken Stew and Dumplings 
  Home   |   About & Contact   |   Recipes Index   |   Kitchen Tips   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2024  James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.

 

FoodReference.com Logo

 

Popular Pages