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Chef Berry’s Cranberry Chicken Stew recipe

Chef Berry's CranberryChicken Stew recipeTomBerry, Executive Chef of Bambara Restaurant in Cambridge, Massachusetts,uses cranberries to create rather untraditional holiday dishesthat still work in the flavors of the season. According to ChefBerry, “Cranberries are an essential part of the holidaymeal, and it’s more than just the sauce. I’ve addedthe popular fruit to stuffing, marinades and appetizers.”Try this signature dish yourself and see just how easy it isto cook with cranberries.

Recipe: Chef Berry’s CranberryChicken Stew

4 chicken legs, thighs attached
Salt and freshly ground black pepper
1 cup all-purpose flour
1/2 cup canola oil
1 medium onion, cut in half and sliced 1/4-inch thick
2 carrots, peeled and sliced 1/4-inch thick
2 celery stalks, sliced 1/4-inch thick
1 1/2 pounds red bliss potatoes, washed and quartered
1 tablespoon chopped garlic
1 cup Ocean Spray® Fresh or Frozen Cranberries
1 1/2 cups Ocean Spray® Cranberry Juice Cocktail
1 1/2 cups dry red wine
1/2 cup granulated sugar
1/2 cinnamon stick

  • Preheat oven to 325°F (160°C)and an ovenproof skillet over medium heat.
  • Season the chicken with salt and pepperon both sides, and thoroughly dredge in flour.
  • Pour the canola oil in the preheated panand sear the chicken legs on both sides until golden brown, about3 minutes per side.
  • Set the chicken aside and carefully pouroff all but 1 tablespoon of the remaining oil.
  • Return the skillet to the heat and addthe onion, carrot, celery, potato, garlic and cranberries. Cookfor 3 minutes. Add the cranberry juice cocktail, red wine, sugar,cinnamon stick and chicken legs to the pan and bring to a simmer.Check for seasoning and add more salt if needed.
  • Remove from the stove and make sure thechicken legs are submerged in the liquid. Cover tightly withlid or foil and bake in the oven for 1 1/2 hours.
  • Remove from the oven and let rest coveredfor at least 15 minutes. Serve the chicken legs in bowls withthe vegetables and broth.

    Makes 4 servings.

    Recipe created by Chef Tom Berry, recipeand photograph provided courtesy of Ocean Spray Cranberries,Inc.

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