- This topic has 1 reply, 1 voice, and was last updated May 17, 2016 at 11:36 pm by .
- May 17, 2016 at 11:36 pm #372061mos
Chicken with Cranberries
1-1 1/2 lbs boneless skinless chicken, thigh meat preferred
1/4 C minced onion
1 cup dry red wine
1 cup fresh or frozen cranberries
2 tbs grated fresh ginger
1 bay leaf
1/2 tbs Chinese Five Spice Powder
sweetener to taste
salt and pepper
1 tbs butter
1 tbs olive oil
Heat a large skillet over medium-high heat. Add the oil. Put salt and pepper on chicken.
When the oil is hot, brown the chicken on both sides.
Remove the chicken from the pan and cover it with foil to it keep warm.
Pour out excess oil if there’s much more than you started with.
Saute’ the onion for 2-3 min.
Add the ginger and cook for another minute or so.
Add the wine and the bay leaf. Serves 5
Scrape the pan to dissolve brown bits on pan. Bring mixture to a boil.
Add the cranberries, and cook until they are pop, which will take 5 min or so.Add some sweetener. The exact amount is going to depend upon the acidity and sweetness of the other ingredients, mainly the wine (and taste, of course). seasonings, adding salt if necessary.
At the end, swirl in one tbs cold butter – this will thicken the sauce slightly and “round out the corners” taste-wise.
Serve the chicken with the sauce poured over the top.
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