Cranberry Chicken

By The Mediterranean Dish · 75 min

Ingredients

Instructions

1. In a small bowl, combine the cranberries, brown sugar and 1 tablespoon of the white wine vinegar. Set aside to soften.
2. Pat the chicken pieces dry and rub them on both sides with the minced garlic, chopped rosemary, sweet paprika, and a good pinch or two of kosher salt and black pepper, pushing the seasoning under the skin.
3. In a baking dish large enough for the chicken, add the extra virgin olive oil, chopped celery, chopped onion and 2 tablespoons of white wine vinegar. Squeeze in the juice of the lemon, add both spent lemon halves, add the chicken and work everything together with your hands. Marinate for about 15 minutes.
4. Preheat the oven to 425°F.
5. Heat 1 tablespoon of olive oil in a large skillet over medium-high. Sear the chicken skin side down until the skin releases and turns golden brown, about 5 minutes, then flip and brown the other side, about 3 minutes more. Work in batches, moving the seared chicken to the baking dish.
6. Top the chicken with the sugared cranberries and their juices, then pour in the chicken broth or water. Bake until the chicken is cooked through, 35 to 40 minutes.
7. Garnish with rosemary sprigs if you like and serve hot, spooning the juices and vegetables over the top.

Summarized from The Mediterranean Dish's video. Watch it for the details.