Chicken With Cranberries
A flavorful chicken dish featuring tart cranberries and bright orange flavors, perfect for festive occasions or cozy family dinners with a sweet and tangy twist.
Ingredients
Instructions
- Coat chicken pieces in flour, then brown in olive oil and butter. Set aside.
- In a saucepan, combine cranberries, sugar, chopped onion, orange peel, orange juice, and cinnamon. Bring to a boil.
- Pour the cranberry mixture over the browned chicken.
- Cook for 35 to 40 minutes until the chicken is cooked through and the sauce thickens slightly.
- Serve hot, with rice if desired.
Tips & Substitutions
To enhance the flavor, marinate the chicken in orange juice and grated orange peel for a few hours before cooking. If fresh cranberries are unavailable, frozen cranberries work just as well, but do not thaw them before use. For a twist, consider adding a splash of balsamic vinegar to the cranberry sauce for added depth. This dish pairs beautifully with rice or a fresh salad.
Serving Suggestions
Serve the chicken hot, drizzled with the cranberry sauce over a bed of fluffy rice. It also pairs wonderfully with steamed vegetables or a crisp green salad. For a comforting meal, consider serving with a side of Aunt Ruthie'S Chicken or a warm bread roll to soak up the delicious sauce.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken and sauce in a skillet over medium heat, adding a splash of water or broth to prevent drying out. Cover to heat through, stirring occasionally, until warmed. This dish also freezes well for up to 2 months.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken With Cranberries contains roughly 829 calories, with 2g protein, 35g carbohydrates, and 77g fat. It is an excellent source of vitamin C (20% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 638mg per serving (28% 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 chicken thighs instead of a whole cut-up chicken?
Yes, chicken thighs are a great substitution and will add more moisture to the dish. Adjust the cooking time slightly as thighs may take a bit longer to cook through compared to chicken breasts.
What can I serve with Chicken With Cranberries?
This dish pairs well with a variety of sides. Consider serving it with white rice, quinoa, or a light salad. For a heartier meal, roasted potatoes or steamed vegetables are excellent choices.
Can I make this recipe ahead of time?
Absolutely! You can prepare the cranberry sauce and brown the chicken a day in advance. Store them separately in the refrigerator and combine before cooking. Just ensure the chicken is cooked through before serving.
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).