Sweet and Sour Cranberry Chicken
Created by TexanerinCook on July 5, 2014
- Servings: 4
- Prep Time: 15m
- Cook Time: 45m
- Recipe #13001
Ingredients
- 3 1/2 pounds whole chicken (cut into 8 pieces, bone-in, skin on or off)
- RUB
- 4 tablespoons brown sugar
- 2 tablespoon paprika
- 1 teaspoon salt
- 1 teaspoon dried thyme (rubbed)
- SAUCE
- 2 tablespoons oil (vegetable oil)
- 2 large yellow onion (sliced)
- 2 garlic cloves, finely minced
- 1 tablespoon fresh gingerroot (chopped)
- 1/4 cup balsamic vinegar
- 1 cup chicken stock (or water)
- 2 1/2 cups cranberries (fresh or frozen)
- 1/3 cup honey
- 1 teaspoon salt
- Pepper (to taste)
- 2 tablespoons fresh parsley, chopped
- Steamed rice
How to Make
-
Step 1: Combine all the rub ingredients together, then rub on the chicken pieces. Place in the refrigerator to marinate for a few hours.
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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.)
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Step 3: Add onions and brown well. Add garlic and ginger and cook a minute longer.
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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.
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Step 5: Spoon sauce over chicken, cover and bake in a preheated 350F oven 30 minutes.
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Step 6: Uncover and bake 15 minutes longer or until a meat thermometer inserted into the thickest part of the chicken reaches 160F.
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Step 7: Serve with rice.
Nutritional Facts
- 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