Saturday, July 5, 2008

Cranberry Chicken

This recipe is based off of "Cranberry Chicken" on page 25 of Once a Month Cooking by Mimi Wilson and Mary Beth Lagerborg. I don't use the book for the purpose intended...just for the great food! I also often make a double batch of something and keep it in the freezer for a day when I don't feel like cooking.

Take 6-8 pieces of chicken. You can use anything with or without bone and with or without skin. My favorite for this recipe is bone IN skinless chicken thighs that you can find at many places now. Thighs just have more flavor than breasts and are less apt to dry out.

Make a cranberry sauce with fresh cranberries, some water and some cranberry juice concentrate. Just put it in a saucepan until the berries pop. Guess at the Emeril likes to say, "It ain't rocket science." When the sauce is done add in a couple of handfuls of "Just Crunchy Onions. These take the place of that nasty dried onion soup mix and I find them at Whole Foods. Add salt and pepper.

Put chicken pieces in baking pan and pour sauce over the top. Bake at 350 degrees F until done. Bone in chicken thighs take about 30 minutes. I often use a probe thermometer to keep track of things.


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