Description
Pan seared chicken pieces are served with a luscious, tart cranberry sauce. Serve with your rice/quinoa/or your favorite grain to soak up the sauce.
Ingredients
Units
Scale
- 2 1/4 cup cranberries, divided (can use either fresh or frozen. Defrost first if frozen)
- 1/2 cup dry red wine, plus more for de-glazing pan
- 2 to 3 garlic cloves
- 1/4 teaspoon cinnamon
- 2 to 3 tablespoons honey, plus more as needed for taste
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon dried rosemary, or 1 1/2 teaspoon fresh, divided
- 1 pound chicken pieces (drumsticks and thighs)
- 1 tablespoon coconut oil
- 1 teaspoon cornstarch, or arrowroot starch
- Rice/quinoa, or your grain of choice for serving
Instructions
- To a blender add 1 1/4 cup cranberries, reserve the remainder 1 cup for later. Red wine, garlic, cinnamon, honey, salt, pepper, and half of the rosemary. Blend until everything is smooth,
- Place the chicken into a shallow dish or a ziplock bag. Pour the marinate over the chicken. Cover, and refrigerate for 1 to 8 hours.
- When ready to cook heat a nonstick skillet over medium heat. Melt the coconut oil and remove the chicken from the marinade, reserving the marinade. Cook the chicken for 8 to 10 minutes per side. The skin will char a little because of the sugars in the sauce, that’s what we want.Once the chicken is cooked through remove, cover with foil and set aside.
- To the hot pan pour in 1/4 cup of the red wine and use your spatula or wooden spoon to scrape up the stuck on bits. Add the reserved marinade and the whole cranberries. Turn the heat up to high and allow to the sauce to come to a simmer. Simmer for 5 minutes, or until most of the whole cranberries have popped.
- Stir in the rosemary and taste test (be sure not to taste the sauce until it has simmered for 5 minutes because it was sitting in the raw chicken). Add more honey (I added about 1/4 cup) for sweetness and more salt to bring out the flavors.
- Whisk the cornstarch/arrow root powder with in a small dish with water until no lumps remain. Stir the cornstarch slurry into the sauce and allow to thicken, about 2 minutes. Add the chicken back into the pan and serve over the chicken and sauce over rice/quinoa/your grain of choice.
Notes
Cook and prep time do not include the inactive time that the chicken requires to marinate.
