Mystery Lovers' Kitchen: Stovetop Cranberry Chicken with Holiday Spices from Cleo Coyle

Winners!

Congratulations to Kay G. who won Jen Collins Moore's Murder in the Piazza!

Congrats to Kathy L. who won our June Around the Kitchen Table giveaway of books from authors Leslie Budewitz, Lucy Burdette, Maya Corrigan, Maddie Day, and Molly MacRae!

Congrats to Jess, who won Maddie Day's special author apron!

Congratulations to Chris who is the winner of Allison Brook's Checked Out for Murder!

Congrats to Lynn in Texas, who won the ARC of Maddie Day's No Grater Crime!

Congrats to Margie Bunting, Linda Semler, and Pat D who won guest Annette Dashofy's ebooks of Death by Equine!

Congrats to Alicia Kozak who won Maddie Day's No Grater Crime, Tina Kashian's Hummus and Homicide and Mary Jane Maffini's Organize Your Corpses!

Congrats to Swingstation who won Krista Davis's The Diva Serves Forbidden Fruit, and Brenda who won Big Little Spies!

Congrats to Cherie J, who won the ARC of Maddie Day's No Grater Crime!

Congratulations to Lois Rotella who won a copy of DEADLY EVER AFTER by Eva Gates.

Congrats to KyleMarie, who won Cleo Coyle's prize package, including an autographed first edition of her brand-new Haunted Bookshop Mystery: THE GHOST AND THE HAUNTED PORTRAIT.

Congrats to Linda Kish, who won Maddie Day's No Grater Crime!

Congratulations to Nancy, who won five books from our April Sunday Brunch Giveaway: Dying for a Taste, by Leslie Karst; No Grater Crime, by Maddie Day; Bitterroot Lake, by Alicia Beckman (aka Leslie Budewitz); Hummus and Homicide, by Tina Kashian; and The Ghost and the Bogus Bestseller, by Cleo Coyle!

Congratulations to Emily G, who won a copy of Maya Corrigan's S'MORE MURDERS!

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Tuesday, November 10, 2020

Stovetop Cranberry Chicken with Holiday Spices from Cleo Coyle

From Cleo Coyle: Food is love. We’ve heard the saying for years. It’s especially true in our house because my husband and I often take turns cooking for each other, and we’ve both made and enjoyed the recipe I’m sharing with you today...

☕ A Recipe Note From Cleo

Cleo Coyle has a partner in

crime-writing—her husband.

Learn about their books

by clicking here and here.

Poultry with cranberry sauce is a combination that thrums heartstrings in most Americans, and it’s just one reason we love this easy stovetop recipe, especially during the fall and winter months. Another reason we love it is the combination of seasonings in the dish. Cranberry, cinnamon, ginger, and orange bring an amazing aroma to your kitchen and festive holiday flavors to your plate.

The dish is also conveniently versatile. You can use skinless chicken breasts or skin-on chicken parts (whatever you have on hand). And you can have fun experimenting with the seasonings, depending on your taste. One day you might like a more sweet-hot flavored version by kicking up the cayenne to a higher level. Another day, you might want a more sweet-orange version by leaving out the cayenne completely, and maybe even grating in a little orange zest. So have fun with it, and however you make it, we certainly hope you will eat with joy. ~ Cleo

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Click here for the free recipe PDF.

Stovetop Cranberry Chicken
with Holiday Spices

from Cleo Coyle

Serves: 4 (or 2 with leftovers)

Ingredients

4 large or 5 small skinless chicken breasts or 3 to 3-1/2 pounds chicken parts with skin left on, your choice

1 cup all-purpose flour seasoned with…

Salt and pepper, to taste, and

Cayenne pepper generous pinch (optional or increase for more heat)

1 cup (approx.) canola oil (for frying)

One 14 or 16 ounce can of whole sweetened cranberry sauce (or make about 2 cups of sweetened sauce from fresh cranberries)

2/3 cup orange juice

1/4 teaspoon of cinnamon

1/2 teaspoon of ginger

1/2 large sweet onion (such as Vidalia), chopped

Step 1. Cut each skinless chicken breasts into thirds (lengthwise) and coat with the flour, which has been seasoned with salt, pepper, and cayenne for a little kick. If using skin-on chicken parts, simply coat the whole pieces with the seasoned flour.

Step 2. In a heavy, deep skillet, lightly brown the flour-dusted chicken pieces in about 1 cup of canola oil. NOTE: You are not cooking these through completely. This is a quick, light frying to cook the raw flour and give the chicken some color. Once finished, set aside.

Step 3. In a separate, medium size saucepan, mix together the remaining ingredients (cranberry sauce, orange juice, cinnamon, ginger, and chopped sweet onion). Place over medium-high heat and bring to a boil.

Step 4. Pour the cranberry mixture over the chicken, bring to a boil, then turn the heat down to medium, cover with a lid and simmer for about 40 to 50 minutes. The dish is done when the chicken meat is tender.

We enjoy this chicken dish served over Basmati rice. If you don’t like rice, try plating it with a side of glazed carrots, roasted sweet potatoes, and/or freshly steamed and buttered green beans, add some crusty rolls, a French baguette, or sliced Italian bread on the side to dip into that sweet, tangy, cranberry infused sauce and you're all ready to...