Caramelized Chicken With Cranberry Conserve Recipes

CRANBERRY CHICKEN I

Steps:

• Place the chicken breasts in a glass or non-reactive baking dish.
• Stir the onion soup mix, cranberry sauce, and French dressing together in a bowl until well blended. Pour over the chicken breasts. Cover the baking dish with plastic wrap, and refrigerate at least 8 hours.
• Preheat oven to 350 degrees F (175 degrees C).
• Remove plastic wrap from the baking dish, and cover loosely with aluminum foil.
• Bake chicken in preheated oven until top is bubbly and slightly browned, about 1 hour and 15 minutes.

CARAMELIZED BAKED CHICKEN

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place chicken in a 9x13 inch baking dish. Mix together the oil, soy sauce, ketchup, honey, garlic, salt and pepper. Pour over the chicken.
• Bake in preheated oven for one hour, or until sauce is caramelized.

GARLIC CRANBERRY CHICKEN

Steps:

• Place the onions, celery, carrots, cranberries, garlic and bay leaf in a 13-in. x 9-in. baking dish coated with cooking spray. Add wine or broth. Combine the salt, pepper and basil; sprinkle over chicken. Place over vegetable mixture. , Bake, uncovered, at 350° for 70-80 minutes or until chicken juices run clear. Remove chicken; keep warm. Strain cooking liquid; discard vegetable mixture. Skim fat from liquid and set aside 1-1/3 cups. , For sauce, place cranberries in a small bowl; add boiling water. Let stand for 3 minutes; drain and discard liquid. Set berries aside., In a nonstick saucepan coated with cooking spray, melt butter. Stir in the flour, salt and pepper until smooth. Gradually whisk in reserved cooking liquid. Bring to a boil; cook 1-2 minutes longer or until thickened. Stir in half-and-half and reserved cranberries; heat through. Serve with chicken.

CRANBERRY CHICKEN II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken in 9x13 inch baking dish. Mix cranberry sauce, soup mix and salad dressing and pour mixture over chicken. Bake in preheated oven for 1 hour.

CHICKEN WITH CRANBERRIES

Steps:

• In a shallow bowl, combine flour, salt and pepper; dredge the chicken. In a large skillet, cook chicken in butter until browned on both sides. Remove chicken and set aside. , In the same skillet, combine the cranberries, water, brown sugar, vinegar and nutmeg; cover and simmer for 5 minutes. Place chicken on top; cover and simmer for 30 minutes. To serve, spoon cranberry mixture over chicken.

CARAMELIZED CRANBERRY CHICKEN

Steps:

• Combine the first 4 ingredients in a large zip lock bag and add the chicken. Seal and chill at least 1 hour.
• Cook brown sugar and sesame oil in a large nonstick skillet over medium high heat, stirring constantly, for 4 minutes.
• Remove chicken from marinade, but save it for making the sauce.
• Add chicken to the sesame oil and brown sugar mixure in the skillet, cooking 3 minutes on each side.
• Add marinade to the skillet, onion and cranberries. Cook, stirring and turning the chicken often for about 10 more minutes.
• Remove the chicken and let it sit for 5 minutes.
• Slice and serve with the cranberry mixture, sprinkling with sesame seeds and green onions.

CHICKEN WITH CRANBERRY SAUCE

Steps:

• Preheat oven to 450 degrees. In a small bowl, mix 1 tablespoon butter, 1 teaspoon thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Rub evenly under chicken skin. Place on a rimmed baking sheet; roast skin side up until skin is golden brown and meat is cooked through, about 25 minutes.
• Meanwhile, melt remaining tablespoon butter in a large saucepan over medium heat. Cook onion, stirring occasionally, until golden, about 8 minutes. Add sage and remaining 1/2 teaspoon thyme; cook 1 minute. Add broth; simmer until reduced to 1 1/2 cups, 10 to 15 minutes. Strain mixture; return to saucepan.
• Add cranberries and sugar; boil until berries burst, 5 to 8 minutes. Whisk in cornstarch mixture; return to a boil. Cook until slightly thickened, 1 to 2 minutes. Remove from heat (sauce will thicken as it stands). Season with salt and pepper. To serve, spoon sauce over chicken.

CARAMELIZED CHICKEN WITH CRANBERRY CONSERVE

Steps:

• Combine first 4 ingredients in a heavy-duty zip-top plastic bag; add chicken. Seal and chill at least 1 hour. Remove chicken from marinade, reserving marinade. Cook brown sugar and sesame oil in a large nonstick skillet over medium-high heat, stirring constantly, 4 minutes. Add chicken, and cook 3 to 4 minutes on each side. Add reserved marinade, onion, and cranberries; cook, stirring and turning chicken often, 10 minutes or until chicken is done. Remove chicken, and let stand 5 minutes. Slice and serve with cranberry mixture. Sprinkle with sesame seeds and green onions, if desired.

CHICKEN WITH CRANBERRY COMPOTE

Steps:

• Place chicken in a large shallow bowl. Combine the lemon juice, oil, salt and pepper; pour over chicken. Cover and refrigerate., Meanwhile, place cranberries in a small bowl. Cover with boiling water and let stand for 15 minutes. , In a small saucepan, saute celery and onion in 2 tablespoons butter until crisp-tender. Reduce heat to medium. Drain cranberries; add to saucepan with apple. Stir in the cranberry juice, apple juice and vinegar. Cook and stir for 5 minutes or until liquid is reduced by half. Stir in coriander and allspice. Cover and keep warm. , Drain and discard marinade from chicken. In a large skillet, melt remaining butter over medium-high heat. Add chicken; cook for 5 minutes or until lightly browned; turn. Reduce heat to low and cover. Cook 10 minutes longer or until juices run clear. Serve chicken with cranberry compote.

ROASTED CHICKEN WITH CARAMELIZED CABBAGE

Steps:

• In a small dish, stir together 1 1/2 tablespoons Diamond Crystal kosher salt or 1 tablespoon Morton's coarse kosher salt, 1 teaspoon black pepper, 1 teaspoon fennel seeds and the brown sugar.
• Place the chicken on a large plate or sheet pan and, with a paper towel, pat the surface of the chicken as dry as you can. Remove any giblets from the cavity and reserve for another time. Sprinkle a third of the spice mixture into the cavity of the chicken, focusing especially on the underside of the breasts. Use your hands to really rub the spices into the cavity. Now, sprinkle the rest of the spice mixture all over the surface of the chicken, including the bottom but especially the top, where the breasts are, and again, really rub it into the skin. If roasting right away, let the chicken sit at room temperature for at least 1 hour. Alternatively, you can place the chicken, uncovered, in the refrigerator to dry-brine for up to 24 hours; just be sure to let it sit out at room temperature for at least 1 hour before roasting.
• While the chicken is coming to room temperature, position a rack on the bottom third of the oven and heat the oven to 425 degrees. On a large sheet pan, add the cabbage, onion, 4 tablespoons olive oil and the remaining 1 teaspoon fennel seeds. Season generously with salt and pepper, and toss until evenly combined. Push the cabbage and onions to the edges of the pan to make room for the chicken, and place the chicken in the center of the pan, breast side up; the chicken should have direct contact with the pan and not be sitting over any of the vegetables. Massage the remaining 1 tablespoon olive oil onto the chicken and give it a final generous sprinkling of salt and pepper (going lighter on the seasoning the longer the chicken has been dry-brined).
• Roast the chicken, rotating the pan halfway through, until the skin is golden brown and crispy, and the thigh meat reaches 160 degrees on an instant-read thermometer (it will continue to cook as it rests), 40 to 55 minutes or 13 minutes per pound. Do not cut into it to check that the juices run clear. The cabbage and onions should be soft and slightly charred in spots.
• Let the chicken rest for at least 15 minutes on the pan before transferring to a cutting board and carving into portions. Don't forget to turn the carcass over and eat the two "oysters" on the bottom of the chicken where the back of the thighs meet the spine. It's arguably the best part of the roast chicken experience, and the chef's treat.
• Add the vinegar to the cabbage and onions, toss until evenly distributed and taste for seasoning, adjusting with salt and pepper. Serve alongside the chicken.

THREE-MINUTE PREP BAKED CRISPY CRANBERRY CHICKEN

Steps:

• Preheat an oven to 375 degrees F (190 degrees C).
• Place the chicken pieces into a glass baking dish, and cover with the cranberry sauce. Sprinkle evenly with the cornflake crumbs.
• Cook the chicken until no longer pink at the bone and the juices run clear, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

CARAMELIZED CHICKEN WITH CRANBERRY CONSERVE

Steps:

• Preparation.
• Combine first 4 ingredients in a heavy-duty zip-top plastic bag; add chicken. Seal and chill at least 1 hour.
• Remove chicken from marinade, reserving marinade.
• Cook brown sugar and sesame oil in a large nonstick skillet over medium-high heat, stirring constantly, 4 minutes. Add chicken, and cook 3 to 4 minutes on each side. Add reserved marinade, onion, and cranberries; cook, stirring and turning chicken often, 10 minutes or until chicken is done. Remove chicken, and let stand 5 minutes. Slice and serve with cranberry mixture. Sprinkle with sesame seeds and green onions, if desired.