Online Clearance Shopping, Free Shipping, Online Sales and Coupons at MyBargainBuddy.com

Go Back   MyBargainBuddy Forums > Recipe Swap
FAQ Members List Calendar Search Today's Posts Mark Forums Read

Reply
 
Thread Tools Display Modes
  #1  
Old 02-10-2007, 03:19 PM
pepper60's Avatar
pepper60 pepper60 is offline
Big Buddy
 
Join Date: Feb 2006
Location: Virginia
Posts: 58,337
pepper60 is a MBB VIPpepper60 is a MBB VIPpepper60 is a MBB VIPpepper60 is a MBB VIPpepper60 is a MBB VIPpepper60 is a MBB VIPpepper60 is a MBB VIPpepper60 is a MBB VIPpepper60 is a MBB VIPpepper60 is a MBB VIPpepper60 is a MBB VIP
Niceicon Cranberry Chicken Stew

CRANBERRY CHICKEN STEW

INGREDIENTS:

4 chicken legs, thighs attached
Salt and freshly ground black pepper
1 cup flour
1/2 cup canola oil
1 medium onion, cut in half and sliced 1/4-inch thick
2 carrots, peeled and sliced 1/4-inch thick
2 celery stalks, sliced 1/4-inch thick
1 1/2 pounds red bliss potatoes, washed and quartered
1 tablespoon chopped garlic
1 cup Ocean Spray® Fresh or Frozen Cranberries
1 1/2 cups Ocean Spray® Cranberry Juice Cocktail
1 1/2 cups dry red wine
1/2 cup white sugar
1/2 cinnamon stick

DIRECTIONS:

Preheat oven to 325 degrees and an ovenproof skillet over medium heat. Season the chicken with salt and pepper on both sides, and thoroughly dredge in flour. Pour the canola oil in the preheated pan and sear the chicken legs on both sides until golden brown, about 3 minutes per side. Set the chicken aside and carefully pour off all but 1 tablespoon of the remaining oil. Return the skillet to the heat and add the onion, carrot, celery, potato, garlic and cranberries. Cook for 3 minutes. Add the cranberry juice cocktail, red wine, sugar, cinnamon stick and chicken legs to the pan and bring to a simmer. Check for seasoning and add more salt if needed. Remove from the stove and make sure the chicken legs are submerged in the liquid. Cover tightly with lid or foil and bake in the oven for 1 ˝ hours.

Remove from the oven and let rest covered for at least 15 minutes. Serve the chicken legs in bowls with the vegetables and broth. Serves 4.

Recipe developed by Chef Tom Berry of Bambara Restaurant.
__________________
Support Lighthouse Preservation
It's Part Of Our Heritage
Reply With Quote
Reply


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

vB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Forum Jump