CHICKEN A LA CRANBERRY
For this riff on the French bistro classic duck a l'orange, chicken legs are seared to golden-brown perfection before being roasted with leftover cranberry sauce enlivened with shallots, sherry vinegar, and chicken broth. The result is a simple yet luxurious sweet-and-sour dish fit for a fancy dinner party but also quick enough for a weeknight supper.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 45m
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees. Season chicken with salt and pepper. Heat a large ovenproof skillet over medium-high; swirl in oil. Add chicken in a single layer, skin-sides down. Cook, flipping once, until browned on both sides, 8 to 10 minutes. Transfer to a plate.
- Remove all but 2 tablespoons fat from skillet; reduce heat to medium. Add shallots and cook until softened, about 2 minutes. Add vinegar and boil 30 seconds. Add cranberry sauce and broth; simmer until reduced and thickened slightly, 2 to 3 minutes. Return chicken, skin-sides up, and any accumulated juices to skillet. Spoon enough of cranberry mixture over each leg to coat.
- Transfer to oven and roast until a thermometer inserted into thickest parts of chicken (nearest but not touching bones) registers 165 degrees, 20 to 25 minutes. Spoon remaining cranberry mixture evenly over chicken; serve.
CHICKEN WITH ORANGE AND CRANBERRY SAUCE
Make and share this Chicken With Orange and Cranberry Sauce recipe from Food.com.
Provided by Obag6142
Categories Chicken Breast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place frozen breasts in 12 inch frying pan and add all ingredients except cornstarch, water, and onions. Bring to boil over medium high heat.
- Reduce heat and simmer until meat is no longer pink in center of thickest part - about 20 minutes total. Transfer chicken to platter and keep warm.
- Boil pan juices over high heat, uncovered, 3 or 4 minutes.
- Mix cornstarch with water and add to sauce; stirring until it boils.
- Moisten chicken with sauce and serve over rice. Sprinkle chicken with minced green onions.
Nutrition Facts : Calories 414.5, Fat 14.2, SaturatedFat 4, Cholesterol 92.8, Sodium 340.1, Carbohydrate 36.7, Fiber 4, Sugar 6.2, Protein 33.4
CRANBERRY/ORANGE CHICKEN
Meet the Cook: My husband and I have a small bog. So I "experiment" with cranberry recipes every fall! I came across this one in a cookbook, then just changed around a few things to better suit our tastes. Cranberry/Orange Chicken is a nice New England dinner our entire family (we have two teenagers) enjoys. Sometimes, I'll make cranberry sauce, too, to top off a dessert of gingerbread. -Sharon Parsons, Killingworth, Connecticut
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 4-6 servings.
Number Of Ingredients 12
Steps:
- Combine the flour and salt and place in a plastic bag. Shake chicken, a few pieces at a time, in flour mixture. Melt butter in a large skillet; brown chicken on all sides. , In a saucepan, combine remaining ingredients except food coloring; bring to a boil. Pour over chicken; cover and simmer for 1 hour or until a thermometer reads 180°. Remove chicken to a warm platter., Bring sauce to a boil and cook, stirring frequently, until thickened. Add a few drops red food coloring if desired. Serve with chicken.
Nutrition Facts : Calories 622 calories, Fat 22g fat (9g saturated fat), Cholesterol 108mg cholesterol, Sodium 203mg sodium, Carbohydrate 77g carbohydrate (65g sugars, Fiber 2g fiber), Protein 29g protein.
CRANBERRY SAUCE CHICKEN I
Chicken breasts baked with an onion cranberry sauce for a simple, sweet and tangy dinner. A great company dish to serve with hot, fluffy white rice.
Provided by phaylock
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h35m
Yield 12
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Arrange chicken in an 11x17 inch baking dish. In a medium bowl, combine the cranberry sauce, soup mix, salad dressing, sugar and ground black pepper. Mix well and spoon mixture over chicken.
- Cover dish and bake at 325 degrees F (165 degrees C) for 1 to 1 1/2 hours, or until chicken is cooked through and juices run clear.
Nutrition Facts : Calories 232 calories, Carbohydrate 15.4 g, Cholesterol 68.4 mg, Fat 6.2 g, Fiber 0.5 g, Protein 27.6 g, SaturatedFat 1 g, Sodium 433.1 mg, Sugar 13.1 g
CHICKEN WITH CRANBERRY-ORANGE-PECAN SAUCE
Moist golden chicken breasts are dressed up for the holidays in this special dish from field editor Rebecca Baird of Salt Lake City, Utah. Perched on a bed of sauteed spinach, the chicken is topped with a tangy cranberry, orange and pecan sauce.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 14
Steps:
- In a resealable plastic bag, combine the flour, salt and pepper. Flatten chicken to 3/8-in. thickness; place in the bag and shake to coat. In a large skillet, cook chicken in oil for 3 minutes on each side or until chicken juices run clear. Remove and keep warm., Add cranberries and orange juice to the skillet. Cover and cook over medium heat for 5 minutes or until the berries begin to pop. Add brown sugar and orange zest; cook 1 minute longer. Stir in pecans; remove from the heat., In another skillet, saute garlic in butter until tender. Add the spinach; saute for 1 minute or until spinach begins to wilt. Place spinach on serving plates; top with the chicken and cranberry sauce.
Nutrition Facts : Calories 489 calories, Fat 19g fat (5g saturated fat), Cholesterol 78mg cholesterol, Sodium 438mg sodium, Carbohydrate 53g carbohydrate (24g sugars, Fiber 5g fiber), Protein 28g protein.
CRANBERRY ORANGE CHICKEN - CROCK POT
OUT OF THIS WORLD! Tender and delicious! Flavor Galore! This is one of my favorite dishes. I have found that bone-in chicken gives more flavor. I use the following method for fall-off-the-bone chicken. After placing the lid on crock pot place a large double folded kitchen towel over top of lid letting it fall over sides of crock pot. This allows no steam to escape. The sauce in this dish makes good 'gravy' over cooked rice. Makes a pretty dish to serve guests.
Provided by Seasoned Cook
Categories Chicken Breast
Time 6h15m
Yield 2-3 serving(s)
Number Of Ingredients 15
Steps:
- Rub salt onto chicken breasts and place in bottom of crock pot.
- In a medium bowl place onion, celery, cranberry sauce, orange juice, dry mustard, cinnamon, lemon juice, honey, brown sugar and chili sauce. Stir and pour over chicken breasts.
- Place lid on crock pot and top with kitchen towel using instructions in description above. (My crock pot is only 3 months old and I still do this.) Turn crock pot on high and allow to cook 1 hour. Turn on low for 3 or 4 hours. NOTE: I have tried leaving crock pot on high the entire time and this dish was done in 3 1/2 hours.
- Lift lid and quickly place orange slices over chicken without stirring. Cook an additional hour.
- Combine cornstarch and cold water. Add last 10 minutes of cooking time for thickening purposes.
- Serve over cooked rice and enjoy!
PROSCIUTTO WRAPPED CHICKEN BREASTS WITH ORANGE-CRANBERRY JUS
Garlic-stuffed chicken breasts are wrapped with prosciutto, roasted until the prosciutto is crispy, then served with a orange-cranberry jus. This impressive dish is delicious and goes especially well with roasted potatoes, broccoli and baby carrots.
Provided by Patches
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 55m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a glass baking dish.
- Mix the minced garlic into the softened butter. Cut a slit into the side of each chicken breast to make a pocket, and fill with the garlic butter. Wrap each chicken breast with two slices of prosciutto to form a bundle. Place into baking dish, seam-side down, and pour in chicken stock.
- Bake chicken in preheated oven until no longer pink, about 30 minutes. Once finished, remove chicken from oven and cover with a sheet of aluminum foil. Allow to rest for 10 minutes.
- Meanwhile, bring the cooking liquid from the chicken, the orange juice and the sugar to a simmer in a saucepan over medium-high heat. Stir in cranberries, and cook until they begin to pop, about 10 minutes. Strain through a mesh sieve, pressing to expel all of the juice. Discard the solids. To serve, cut each breast into several slices, place the slices onto serving plates, and drizzle with cranberry jus.
Nutrition Facts : Calories 459.1 calories, Carbohydrate 33.4 g, Cholesterol 131.1 mg, Fat 19.8 g, Fiber 1.8 g, Protein 36.6 g, SaturatedFat 10.1 g, Sodium 643.5 mg, Sugar 29.2 g
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