Barbara Simon'S Chicken With Cranberries
Barbara Simon's Chicken With Cranberries combines tender chicken with a tangy cranberry sauce infused with orange and warm spices. The dish offers a delightful balance of savory and sweet flavors, making it perfect for festive occasions or a cozy family dinner that impresses with its vibrant taste.
Ingredients
Instructions
- Cut up the chicken and pat dry with paper towels.
- Mix flour with salt and pepper, then dredge each piece of chicken in the mixture.
- Pan-fry the chicken in peanut oil until browned, turning once.
- In the meantime, mix the cranberries, chopped yellow onions, orange juice, ground cinnamon, and ginger in a stainless steel saucepan and bring to a boil.
- Pour the cranberry mixture over the cooked chicken and cover.
- Cook slowly for 35 to 40 minutes or until the chicken is very tender.
Tips & Substitutions
For a crispier chicken, try using a combination of flour and cornstarch for dredging. If you don't have peanut oil, vegetable or canola oil can be used instead. You can also substitute fresh cranberries with dried cranberries, just adjust the sweetness accordingly. Adding fresh herbs like thyme or rosemary can enhance the flavor profile.
Serving Suggestions
Serve this dish with a side of fluffy rice or creamy mashed potatoes to soak up the delicious cranberry sauce. A light green salad or steamed vegetables pair well to balance the richness of the chicken. This recipe pairs beautifully with Crunchy Chicken Casserole for a hearty meal or can be enjoyed alongside crusty bread to mop up the sauce.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken in a preheated oven at 350°F (175°C) until heated through, about 15-20 minutes. Alternatively, you can reheat in a microwave, but be cautious not to overcook, as this can dry out the chicken.
Nutrition & Diet Analysis (per serving)
Each serving of Barbara Simon'S Chicken With Cranberries contains roughly 425 calories, with 5g protein, 80g carbohydrates, and 15g fat. It is an excellent source of dietary fiber (50% of the Daily Value) and vitamin C (23% of the Daily Value), and a good source of calcium and iron. Note that it is relatively high in sodium, at 523mg per serving (23% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken, but it's important to thaw it completely beforehand. This ensures even cooking and allows the chicken to absorb the flavors of the cranberry sauce better. A quick thaw can be done in cold water or overnight in the refrigerator.
What should I do if I can't find sweetened cranberries?
If sweetened cranberries are unavailable, you can use fresh cranberries and add sugar or honey to taste. Start with about 1/2 cup of sugar for a 16 oz. serving, and adjust based on your sweetness preference. This will still provide that tart-sweet balance that complements the chicken beautifully.
Can I make this dish in advance?
Absolutely! You can prepare the chicken and cranberry sauce ahead of time. Simply cook the chicken and let it cool before refrigerating it along with the sauce. When ready to serve, reheat together until warmed through for a convenient meal option.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).