Cranberry Apple Braised Chicken

Written by chanie on September 7th, 2017


And just like that, summer is over. I’m starting to smell that fresh, crisp fall air and the nights have that slight chill that wraps me like a warm sweater. If I’m honest, I don’t hate the winter at all, but I’ll sure miss the carefree spirit of summer and the smell of freshly cut grass.

I’m excited for the fall flavors that are making their way into the supermarkets. Pumpkins, persimmon and pomegranates are just a few of my favorite things and I can’t wait to see the seasonal produce on the shelves!

It’s a bit early for cranberry season, but you can easily use frozen cranberries in this recipe. The tartness of the berries are a great contrast to the sweetness of the apples and honey, and they make for the most luscious sauce that you’ll want to smother all over rice or noodles. Considering the popularity of my tart pomegranate roast, I think this chicken will be a winner as well!

Serve with a side of sweet tzimmes and braised leeks and you’ve got a simanim-filled entree worthy of your holiday table.

Related Recipes:

turkey meatballs with red wine cranberry marinara
cranberry sriracha green beans
honey roasted za’atar chicken with dried fruit
duchesse sweet potato apples

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10 Comments so far ↓

  1. Rozy says:

    Yum! Does the honey get added at the same time as the wine?

  2. Rochel says:

    Hi, does this recipe freeze well? If not how can I prepare it in advance for yom tov?

  3. Kathy says:

    What non alcoholic drink can be subbed for the Port? Or, does the alcohol add so much that it’s better just to find another recipe?

  4. Shaina says:

    Hi, not familiar with all different oils. What are good substitution for the grapeseed oil?

  5. Rachel says:

    Hi Chanie! The chicken looks absolutely delicious and would love to make it for rosh hashana (your Zaatar chicken is ky families favorite!). However, I do not own a Dutch oven (I guess I never really had a need for it until now…). Is it possible to do the whole cooking process in the oven and omit the first part? Or is there another kind of pot that would serve the same purpose? Thanks and looking forward to your response!

    • chanie says:

      You can use any pot that can go into the oven, it doesn’t have to be a dutch over. Alternatively, do the whole first steps and then transfer everything to a 9×13 pan to bake.

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