Chicken With Cranberry Compote Recipes

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.

CRANBERRY COMPOTE

Steps:

• Place all of the ingredients in a stainless steel sauce pan and simmer until the cranberries pop and fruit cooks down a bit. Use as a sauce.

FRESH CRANBERRY COMPOTE

Steps:

• Put the cranberries, orange and lemon zest, orange and lemon juice, sugar, vanilla, and 1 1/2 cups of the water in a medium-size nonreactive saucepan over medium-high heat. Bring to a boil and cook for 8 minutes.
• Dissolve the cornstarch in the remaining 1/2 cup of water and add to the pan. Reduce the heat to medium, then stir constantly until the mixture thickens, about 2 minutes.
• Remove from the heat and cool completely.

CRANBERRY CHICKEN

Steps:

• Place chicken breasts in a glass or other non-reactive casserole dish.
• In a mixing bowl, combine the soup mix, cranberry sauce, and dressing.
• Pour over the chicken breasts. Cover with plastic wrap and refrigerate for at least 8 hours.
• Cover loosely with foil. Bake at 350 F and bake for 45 min, or until done.

CHICKEN WITH CRANBERRY AND MUSTARD SAUCE

Steps:

• Sprinkle chicken with thyme, salt and pepper. Heat oil in heavy large skillet over medium-high heat. Add chicken and cook until brown, about 3 minutes per side. Transfer chicken to plate. Add all remaining ingredients to skillet; bring to boil, scraping up any browned bits and whisking to blend well. Reduce heat to medium and simmer until sauce thickens enough to coat spoon, about 7 minutes. Return chicken to skillet and simmer until just cooked through, turning occasionally, about 6 minutes. Season to taste with salt and pepper. Transfer chicken and sauce to plates and serve.

CHICKEN WITH CRANBERRY COMPOTE

Steps:

• Place chicken in a large shallow bowl. Combine 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 2-qt. saucepan, melt 2 tablespoons butter over medium-high heat. Add celery and onion; saute until onion is tender. Reduce heat to medium. Drain cranberries; add to celery mixture with apple. Stir in cranberry juice, apple juice and vinegar. Cook, stirring constantly, for 5 minutes or until liquid is reduced by half. Stir in coriander and allspice. Cover and keep warm. Drain chicken, discarding marinade. In a large skillet, melt remaining butter over medium-high heat. Add chicken and cook 5 minutes or until lightly browned. Turn; cover and reduce heat to low. Cook 10 minutes longer or until juices run clear. Place chicken on a serving platter on top with cranberry compote.

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.

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.

CRANBERRY COMPOTE

Steps:

• In a saucepan, combine the first nine ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until cranberries pop and apples are tender. Add the peaches and apricots; heat through. Stir in pecans; serve warm or chilled. Store in the refrigerator.

CRANBERRY CHICKEN

Steps:

• Preheat oven to 350°F
• Mix onion soup, whole cranberry relish and Catalina salad dressing together in a bowl.
• Place chicken breasts in the bottom of the baking dish and pour the cranberry mixture over the chicken. Sprinkle a little fresh rosemary and dried cranberries over the chicken, if desired.
• Cover the dish and bake for 45 minutes. Remove the cover and bake an additional 15-20 minutes. Serve.