Sweet and Sour Cranberry Chicken
Recipe: #13001
July 05, 2014
Categories: Chicken, Cranberry, Christmas, Sunday Dinner Oven Bake, Oven Roast, Gluten-Free, No Eggs, Non-Dairy, Bone-in Pieces, Chicken Dinner, more
"This dish is delicious. It's perfect if you want to serve it over the holidays instead of a turkey or ham. You can also make this with boneless skinless chicken breasts but they cook faster than bone-in chicken pieces. Recipe from: Bonnie Stern and Fran Berkoff."
Original is 4 servings
Ingredients
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- RUB
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- SAUCE
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Nutritional
- Serving Size: 1 (620.3 g)
- Calories 650.6
- Total Fat - 15.7 g
- Saturated Fat - 3.2 g
- Cholesterol - 969.6 mg
- Sodium - 1451.4 mg
- Total Carbohydrate - 53.6 g
- Dietary Fiber - 5.9 g
- Sugars - 41.8 g
- Protein - 73.2 g
- Calcium - 88.6 mg
- Iron - 11.7 mg
- Vitamin C - 33 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Combine all the rub ingredients together, then rub on the chicken pieces. Place in the refrigerator to marinate for a few hours.
Step 2
Heat oil in a large deep skillet or Dutch oven. Brown chicken pieces well. Place chicken in a single layer, skin side up in a 9"x13" baking dish. Discard all but a thin layer of oil in the pan. (Clean out pan if sugar burns.)
Step 3
Add onions and brown well. Add garlic and ginger and cook a minute longer.
Step 4
Add vinegar and stir up any bits of onion or chicken from the bottom of the pan. Add stock and bring to a boil. Add cranberries, honey and salt and pepper. Cook gently 10 minutes.
Step 5
Spoon sauce over chicken, cover and bake in a preheated 350F oven 30 minutes.
Step 6
Uncover and bake 15 minutes longer or until a meat thermometer inserted into the thickest part of the chicken reaches 160F.
Step 7
Serve with rice.
Tips
No special items needed.
1 Reviews
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