Mushroom and Cranberry Chicken

Name: Mushroom and Cranberry Chicken
Prep time: 1 h
Total time: 1 h
Yield: Makes 4 servings
Ingredients: 1½ cups fresh cranberries, rinsed and picked over; ⅓ cup sugar; Salt and black pepper to taste; 3 garlic cloves, chopped; 1 chicken, 3 to 4 pounds, cut into serving pieces, or 2½ to 3 pounds chicken parts, trimmed of excess fat; Salt and black pepper to taste; 2 tablespoons corn, grapeseed, or other neutral oil; 1 chicken, 3 to 4 pounds, cut into serving pieces, or 2½ to 3 pounds chicken parts, trimmed of excess fat; 2 tablespoons corn, grapeseed, or other neutral oil; 2 tablespoons corn, grapeseed, or other neutral oil; ½ cup dry white wine; 1 fresh rosemary sprig, chopped, or 1 teaspoon dried; 1 fresh rosemary sprig, chopped, or 1 teaspoon dried; ½ pound button, cremini, or shiitake mushrooms, trimmed and sliced, shiitake stems discarded (or saved for stock); ½ pound button, cremini, or shiitake mushrooms, trimmed and sliced, shiitake stems discarded (or saved for stock); ½ pound button, cremini, or shiitake mushrooms, trimmed and sliced, shiitake stems discarded (or saved for stock); 1 medium onion, chopped

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
1 hr

Appears in

The Best Recipes in the World

By Mark Bittman

Published 2005

About

A standard braised chicken, with a not-so-standard tart fruit sauce whose acidity cuts through the richness of the meat to make a dish that is always a surprising hit.

The sauce can also be used with roast chicken or, for that matter, pork or turkey. Any of these can be served with Kasha or any other simple grain dish, and a salad or vegetable.

Ingredients

Main course
Gluten-free
Eastern Europe

Ingredients

Method