CRANBERRY GLAZED STICKY CHICKEN WINGS
This surprising twist on sweet and sour wings is so good you'll be tempted to eat them right after glazing-but the final broil in the oven is worth it. If you want to turn up the spice meter, add some of your favorite hot sauce to the glaze.
Provided by Food Network Kitchen
Categories appetizer
Time 35m
Yield about 16 wings
Number Of Ingredients 6
Steps:
- Preheat the broiler to high with an oven rack set about 4 inches from the heat source. Remove the tips of the wings and discard or save for making stock. Use kitchen shears or a knife to separate the wings at the joint.
- Toss the chicken wings and vegetable oil on a baking sheet until well coated. Sprinkle with salt and a few grinds of pepper. Broil the wings until the skin starts to crisp and brown, about 12 minutes. Remove the pan from the oven and flip the wings over. Broil the other side until crisp and golden brown, about 8 minutes more.
- Meanwhile, put the cranberries in a food processor and pulse until you have small pieces. Add them to a medium skillet with the sweet chili sauce and 3/4 cup water. Add all of the scallion whites and 2 of the scallion greens. Bring to a boil, reduce the heat and simmer until thickened, about 3 minutes. Strain into a medium bowl, pressing to get as much liquid through as possible. Return the liquid to the skillet and simmer until thick and shiny, like a glaze.
- Remove the wings and check for doneness; if a knife inserted into the meat closest to the bone is no longer pink, it's done. Toss the wings in the sauce bowl until well coated, return to the baking sheet and broil until the glaze turns shiny and the skin has blistered spots of char, 1 to 3 minutes. Check the wings every minute at this stage to ensure the glaze does not burn. If your glaze is not sticking as well as you would like, apply the glaze with a pastry brush.
- Sprinkle the remaining scallion greens over the top of the wings. Serve while hot.
CAPE COD CRANBERRY STUFFED CHICKEN
Steps:
- If using two one-pound breasts, butterfly the breast open then pound to ¼ inch thick. Once pounded, cut into two equal pieces. Repeat for second breast yielding four pieces.
- If using 8-ounce breasts, pound each to ¼ inch. The pounded-out breasts should be about eight inches long and six or seven inches wide.
- Keep refrigerated until later.
- In a large saute pan or skillet, melt 4 tablespoons of butter over medium heat and once melted and frothy, add onions, celery, garlic and dried cranberries and saute for five minutes. Add celery salt, pepper and poultry seasoning and stir.
- Add half of the stock and half of the cream and once hot, reduce to low and add bread and cranberry sauce and stir and mix to break up the bread and melt the cranberry sauce.
- Mixture should be soft and spreadable. If not, add more bread or stock to get correct consistency.
- Taste and season more if needed.
- Pour out onto a large dish and refrigerate to cool.
- Wash and dry the pan out and set back on the stove for later.
- Preheat the oven to 350 degrees F.
- Once the filling is cool, lay out one pounded breast and run one quarter of the filling from one end to the other, keeping an inch free along one outer long edge. *
- Start with the free edge away from you and roll the chicken over the filling and end on the free edge.
- Repeat for the remaining filling and chicken.
- Turn each over one at a time and using toothpicks, close the seam by piercing through one side to the other. I ran 8-10 toothpicks through each roll.
- In the large skillet over medium heat, add the remaining 3 tablespoons of butter along with the two tablespoons of olive oil.
- Once hot, add chicken seam side down and brown. Using a long spatula, like a fish turner, flip each roll over and brown the other side. I cooked mine for about three minutes per side.
- Add remaining stock and cream into the pan and over the chicken, cover and place in the preheated oven for five minutes. Remove cover and cook five more minutes then remove.
- While chicken is cooking, melt butter in a small sauce pan over medium heat and once melted, add flour and cook over low for about three minutes stirring with a wooden spoon. The mixture should be slightly tan in color and no longer smell like raw flour. Set this aside off heat.
- Once the chicken is out of the oven, transfer to a clean cutting board and pour all liquid (and any stuffing pieces that fell out) into the pan with the butter flour mixture, whisking vigorously. Return heat to medium heat and add gravy color and cranberry sauce and whisk again. Taste and only add salt and pepper if needed.
- Slice the chicken rolls into thick slices and serve with the sauce over our Cranberry Rice Pilaf.
CRANBERRY CHICKEN I
This is an incredibly easy recipe - and delicious! Just mix it up before going to work, then pop it in the oven when you get home in the evening. The sauce that forms while baking tastes great on rice.
Provided by Heather
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 9h30m
Yield 6
Number Of Ingredients 4
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.
Nutrition Facts : Calories 480.8 calories, Carbohydrate 40.3 g, Cholesterol 68.4 mg, Fat 22.3 g, Fiber 1.2 g, Protein 27.9 g, SaturatedFat 3.9 g, Sodium 1087.4 mg, Sugar 35.5 g
CRANBERRY SAUCE CHICKEN II
Chicken thighs or breasts baked with a tangy cranberry/onion/salad dressing sauce. Makes a simple, different dinner. Super easy and delicious!
Provided by Honda
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 2h
Yield 7
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place chicken pieces in a lightly greased 9x13 inch baking dish. In a large bowl combine the cranberry sauce, salad dressing and soup mix and mix well. Coat chicken pieces with this mixture.
- Cover dish and bake at 350 degrees F (175 degrees C) for 1 1/2 to 1 3/4 hours, or until chicken is cooked through and juices run clear. Remove cover for the last 15 minutes of baking time.
Nutrition Facts : Calories 396.6 calories, Carbohydrate 38.4 g, Cholesterol 67.7 mg, Fat 20.8 g, Fiber 1.7 g, Protein 15 g, SaturatedFat 4.8 g, Sodium 828.4 mg, Sugar 31.4 g
CRANBERRY-STUFFED CHICKEN
For the holidays or a Sunday dinner idea, I suggest this delightful main dish. My great-grandma used to roast this chicken for our family, and now I do the same for our nine grandchildren. Everyone relishes the moist meat and the tempting stuffing.
Provided by Taste of Home
Categories Dinner
Time 2h50m
Yield 6-8 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, saute the celery, onion and cranberries in 1/2 cup butter until tender. Stir in the garlic, croutons, cornbread stuffing and enough broth to moisten; set aside. , Place chicken with breast side up on a rack in a roasting pan. Combine salt, pepper, poultry seasoning and sage; sprinkle over inside and outside of chicken. Loosely stuff with cranberry mixture. Melt remaining butter; brush over chicken. , Bake, uncovered, at 350° for 2-1/2 to 3 hours or until a thermometer reads 180° for chicken and 165° for the stuffing, basting occasionally with pan juices. Remove chicken from oven; tent with foil. Let stand 15 minutes before removing stuffing and carving.
Nutrition Facts :
CAPE COD CHICKEN
Another classic "My Great Recipes" with some minor tweaks. This can be prepared in the morning and popped into the oven when you get home. It's very easy to make and very yummy. Please use whole berry cranberry sauce, not the jelly.
Provided by SheCooksToConquer
Categories One Dish Meal
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325°F (when ready to bake).
- Mix rice, bouillon and seasonings together, and sprinkle the mixture evenly over the bottom of a 9 x 13 baking pan.
- Place chicken pieces, skin side up, over the rice.
- In a small saucepan, heat the cranberry sauce, butter, lemon juice and soy sauce until well blended.
- Pour sauce over chicken, and cover tightly with foil.
- (This is where you stop if making it in advance, and refrigerate until ready to cook).
- When ready, cook at 325°F for 1 hour and 10 minutes. Remove foil and bake 10 more minutes.
Nutrition Facts : Calories 543.1, Fat 20.8, SaturatedFat 8.9, Cholesterol 76.4, Sodium 783.2, Carbohydrate 73.4, Fiber 1.8, Sugar 43.7, Protein 16.5
CRANBERRY-ORANGE CAPE COD
Categories Fruit Juice Liqueur Vodka Punch Alcoholic Cocktail Party Bon Appétit Drink
Yield Serves 1
Number Of Ingredients 4
Steps:
- Fill each glass with ice. Pour cranberry juice cocktail, vodka, Grand Marnier, and lime juice into glass. Stir to blend. Garnish with lime wedge.
OCEAN SPRAY'S CAPE COD CRANBERRY DRESSING (STUFFING)
Whatever am I doing posting a fall-winter recipe in May? I know! Using up leftover cornbread! The meat is definitely optional. I used orange-essence dried cranberries from Trader Joe's. The sweetness of the cornbread balances and complements well with the tartness of the cranberries. If you choose to use dried cranberries, reduce amount by half. The recipe itself can be easily doubled. From the oceanspray.com website.
Provided by COOKGIRl
Categories Corn
Time 45m
Yield 3 cups
Number Of Ingredients 9
Steps:
- *Note: I've prepared this recipe with and without the meat. For the sausage in the original recipe I used instead Recipe #100408 making "sausage" from ground turkey or chicken. It worked really well for this dressing. I have never prepared the dressing using sausage, only the sausage substitute as indicated. Test on Friday.
- Preheat oven to 350ºF.
- Combine all ingredients, except chicken broth (and butter if using), in an oiled or buttered medium casserole dish.
- Add broth; mix well.
- Add more broth for a moister stuffing. (I like my dressing/stuffing moist, therefore I add closer to 3/4 cup of broth but don't add too much liquid or you'll have bread-y goo.) If desired, dot the top of the dressing with the butter.
- Cover and bake for 30 minutes or until heated through.
Nutrition Facts : Calories 247.4, Fat 23.3, SaturatedFat 7.9, Cholesterol 30.6, Sodium 183.3, Carbohydrate 8.5, Fiber 3.1, Sugar 2.9, Protein 3.4
CAPE COD CRANBERRY COOKIES
These cookies are made with dried sweetened cranberries and grated orange zest great combo. Hope you like them. I of course add some walnuts to em as well. Original recipe came from my Cookbook ~ Savoring Cape Cod and was submitted by Francine Kreisberg.
Provided by Carol Junkins @CarolAJ
Categories Cookies
Number Of Ingredients 11
Steps:
- 1. Sift flour, baking soda, and cream of tartar. Set aside. 2. Beat Butter and sugar. Add extract, egg, orange juice and grated zest. Blend in four mixture. Add cranberries.
- 3. If dough is too sticky, chill until easier to handle. Divide into 3 parts. Shape into long rolls. Wrap in wax paper or plastic. Chill or freeze. 4. When ready to bake, heat oven to 350 degrees. Slice cookie rolls and place slices on greased cookie sheets about 1 inch apart. Bake 10-12 minutes. Yield: 20-30 cookies per roll.
- The first time I made these I sliced them to thin ~ also made the rolls to small width wise , sooo make a thicker roll cause guess what? They don't spread !!!! Carol's helpful hint for today ! haha
CRANBERRY STICKY CHICKEN ~ SAVORING CAPE COD
Yes another way to cook chicken! You can use boneless, skinless chicken breasts but baking time should be decreased to 1/2 hour. This was taken from Savoring Cape Cod ~ cookbook created by the Audubon in Wellfleet, MA submitted by Pat Ahearn
Provided by Carol Junkins @CarolAJ
Categories Chicken
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees Combine cranberry sauce, soup mix and dressing in a bowl. Cover a cookie sheet with foil. Dip each piece of chicken into the cranberry mixture and place on the the cookie sheet. Bake for 1 hour. Makes 6 servings
- *You can use boneless, skinless chicken breasts but baking time should be decreased to 1/2 hour.
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