Chicken with Cranberries and Red Wine

Cranberry Chicken
Chicken with Cranberries and Red Wine. Ruslan Olinchuk
Total Time 40 min
Prep 20 min, Cook 20 min
Yield 5 servings

I like to use chicken thigh meat for this dish because I think it stands up to this intensely-flavored sauce, but you can certainly use chicken breasts, or pork. It's quicker to do this boneless version, but if you have bone-in meat, just brown it on the stove and finish it in the oven at 350 F. with the sauce. If I'm pressed for time, I do the sauce in a separate pan.

If you have leftover chicken, turkey, or pork that's already cooked, you can make the sauce and alone and pour it over the reheated meat.

Ingredients

  • 1 to 1and 1/2 lbs boneless skinless chicken, thigh meat preferred
  • 1/4 C minced onion
  • 1 cup dry red wine
  • 1 cup fresh or frozen cranberries
  • 2 T grated fresh ginger
  • 1 bay leaf
  • 1/2 T Chinese Five Spice Powder (if you don't have it, use 1/2 t cinnamon and 1/2 t allspice)
  • Sweetener to taste
  • Salt and pepper
  • 1 T butter
  • 1 T olive oil

Preparation

1) Heat a large skillet over medium-high heat. Add the oil. Put salt and pepper on chicken.

2) When the oil is hot,  brown the chicken on both sides.

3) Remove the chicken from the pan and cover it with foil to it keep warm. Pour out excess oil if there's much more than you started with.

4) Saute' the onion for 2-3 minutes.

5) Add the ginger and cook for another minute or so.

6) Add the wine and the bay leaf.

Scrape the pan to dissolve brown bits on pan (deglaze the pan). Bring mixture to a boil.

7) Add the cranberries, and cook until they are pop, which will take 5 minutes or so. Add some sweetener - I like to start with the equivalent of a 1/4 cup of sugar. The exact amount is going to depend upon the acidity and sweetness of the other ingredients, mainly the wine (and taste, of course). Ideally, you'll find a balance where the tartness is relieved just enough to be tasty, but before it goes over into "jammy". If  the sauce gets too thick, add a little chicken stock or water.

8) Adjust the seasonings, adding salt if necessary.

9) At the end, swirl in one tablespoon cold butter - this will thicken the sauce slightly and "round out the corners" taste-wise.

10) Serve the chicken with the sauce poured over the top.

Heads Up: I once cut the chicken into bite-sized pieces and cooked it in the sauce. We had chicken that was entirely purple for dinner.

  Not very appetizing!

With 1.5 lbs chicken, this makes about 5 servings.

Rate this Recipe

You've already rated this recipe. Thanks for your rating!

Continue Reading