Chicken With Cranberry Sauce

Total Time: 1 hr 55 mins Preparation Time: 25 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 4
• 1 large roasting chicken, defrosted.
• 12 ounces cranberries
• 1 cup water
• 1 cup granulated sugar
• 1/2 large onion, chopped coarse
• 2 tablespoons unsalted butter
• 2 tablespoons vegetable oil
• 1 cup unsalted chicken stock
• kosher salt
• pepper
• 1/2 cup fresh mushrooms, chopped coarse

Recipe

• 1 pre-heat oven to 350 f.
• 2 remove chicken giblets.
• 3 rinse away the chicken blood using cold water.
• 4 salt and pepper the damp chicken inside and out.
• 5 using medium-high heat, warm the oil and butter in a large oven-proof pan.
• 6 when oil is hot, brown the chicken on all sides (about 3 minutes per side).
• 7 place about half of the chopped onion inside the chicken cavity and completely cover the pan (aluminum foil works fine).
• 8 place covered pan inside oven and bake about 25-30 minutes.
• 9 while the chicken is baking, put the water and sugar into an uncovered sauce pan.
• 10 stir and heat until"syrup" begins to boil.
• 11 add all the cranberries and heat on medium setting until boiling begins, making a cranberry sauce.
• 12 stir occasionally.
• 13 reduce heat to simmer and let cook.
• 14 when chicken has finished baking remove lid and spoon out as much fat as possible.
• 15 leave chicken juices in pan.
• 16 place on low heat.
• 17 add cranberry sauce, chicken broth, and the rest of the chopped onions.
• 18 once the sauce begins to boil reduce heat to simmer.
• 19 turn the chicken over about every 10 to 15 minutes.
• 20 baste often and reduce sauce until it thickens (about 30-45 minutes).
• 21 add chopped mushrooms and continue cooking/basting about another 10 minutes.
• 22 sauce should be thick enough to coat a spoon.
• 23 serve hot and place enough sauce over chicken.
• 24 extra sauce can be added to rice, potatoes, or other side dish.