As previously mentioned in blog, Instagram, and subscriber newsletter posts, I decided to take the opportunity of Valentine’s Day, and make recipes featuring naturally red and pink recipes. Though rather obvious, the two main foods that are being utilized in this dish for their vibrant colors are cranberries and red wine. Even if you do not drink alcohol, using it in cooking can lend a very special taste to dishes that no other ingredient can. Though most of the alcohol content ends burning off, if you are looking to avoid it all together, simply substituting a tart fruit juice would also be great in place of the wine.
Much as I had hoped, this recipe was a hit in my family, as my father described the chicken as juicy and tender, yet with a perfectly crispy skin and salty-sweet flavor that lent perfectly to the tartness of the cranberries. If you do not eat fruit like myself, cooking the chicken and then removing the sauce from a given piece still creates an incredibly delicious meal with all of the same flavor, simply without all of the ingredients. Overall, my family and I couldn’t have been happier about this dish, as not only is it simple and easy to prepare, but the fun spin on a typical roast chicken resulted in a taste that is simply unbeatable.
Cranberry Red Wine Braised Chicken
- 2-3 lb bone-in, skin-on chicken quarters
- 2 tbsp lard
- 1 tbsp sea salt
- 2 cups fresh cranberries
- 1 tbsp minced fresh ginger
- 1 tbsp minced garlic cloves (from 4 small cloves)
- 1 cup bone broth
- 1 cup red wine
- Heat lard in a large skillet on low heat.
- Season chicken on both sides with 2 tsp sea salt.
- Once the skillet is hot, turn it medium-low and place chicken skin side down.
- Allow the chicken to cook for 5 minutes skin side down, then turn it over and allow it to cook another 5 minutes skin side up.
- After the chicken has seared on both sides, place in a large baking dish.
- Pour half of the chicken fat and juices over the chicken in the baking dish, reserving the rest in the pan.
- Preheat oven to 375 degrees.
- Heat skillet once more on medium-low heat and add minced ginger and garlic, sauteeing until fragrant.
- Next, add in bone broth, remaining 1 tsp sea salt, and cranberries, placing the lid half way over the skillet until the mixture has come to a strong simmer.
- Once simmering, add in red wine and turn the heat to medium-high, allowing to boil with a cracked lid for 8 minutes, until the mixture has reduced by half and begun to thicken.
- Pour sauce over chicken and place in the oven to bake for 35-45 minutes. *Time will vary on the size of your chicken quarters.
- Remove dish from the oven and allow to sit for 5 minutes, sealing in the juices, then plate.
Deuteronomy 6:4-5 “Hear, O Israel: The Lord our God, the Lord is one. Love the Lord your God with all your heart and with all your soul and with all your strength”