The combination of the sweetness-tartness of the cranberries combined with the crunch of the walnuts is surprisingly good!
1½ lb. whole chicken, cut up (or equivalent in thighs, breasts, etc.)
extra virgin olive oil (for sauté)
1/2 med. onion, chopped
1 T. ginger, minced (or 1/4 t. ground ginger)
1 t. orange zest
1/2 C. orange juice
1/4 C. sherry wine
1½ C. cranberry sauce
1/2 C. walnuts
1/4 C. sugar (optional)
Sauté the chicken pieces in EVOO. Add onion, ginger, orange zest, orange juice and sherry. Cover and simmer over medium-low heat for 20 minutes, turning the chicken once or twice. Add cranberry sauce and walnuts, sprinkle with sugar if you're a sweetness freak (I'm not), then simmer uncovered for about 10 minutes.
Makes 4 servings.
Note: The original recipe called for 3/4 C. sugar. I use only 1-2 T. sugar myself. I'm going to try this recipe using fresh cranberries and I'll update it after my experiment. You would want to add more sugar if you use fresh cranberries.
Filed under Poultry Tagged chicken, dinner