Stovetop Cranberry Chicken with Holiday Spices from Cleo Coyle #ChristmasRecipe

  

🍒 From Cleo Coyle: Poultry with cranberry sauce is a combination that thrums heartstrings in many of us, and it’s just one reason that Marc and I enjoy this easy stovetop recipe, especially during the fall and winter months. Another reason we enjoy 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. 

So, let's start cooking....

Cleo Coyle writes two
bestselling mystery

 series with her husband.
To learn more, click here.

☕ A Recipe Note From Cleo

This dish is 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, Marc and I hope you will eat with joy to the world. Happy holidays, everyone!

~ Cleo

To download this recipe in a free 

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print, save, or share, click here.

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 oil (for frying, approximately)

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 

*Scroll to the end of this recipe if you'd like instructions on making your own cranberry sauce.

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 or sauté pan, lightly brown the flour-dusted chicken pieces in about 1 cup of preheated oil. NOTE: You are not cooking these completely. This is a quick, light frying to cook the raw flour and give the chicken some color. Brown the chicken on all sides. Once finished, set the pan of chicken aside. (Note: Most of the oil will be used in the cooking, but you can can drain any extra oil from the pan at this point before setting it 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 in the deep skillet or sauté pan (from Step 2). Bring the liquid 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 eat with joy to the world!

*HOW TO MAKE
HOMEMADE CRANBERRY SAUCE

with Optional Holiday Flavors

👉 Bring 1 cup water and 1 cup sugar to a boil in a medium saucepan. Add one 12-ounce package of whole, fresh cranberries. (**Add optional holiday spices now, see below for the list.) Lower heat to a simmer and cook for 20 to 30 minutes to reduce to a thick sauce, stirring occasionally to prevent scorching. Remove from heat and serve. Store in fridge.

🎄🎅 **HOLIDAY FLAVORS: To infuse holiday flavors into your cranberry sauce, add the following spices to the pot as it boils: 1 cinnamon stick, 1/4 teaspoon ground ginger, and 1/4 teaspoon ground cloves or allspice, and be sure to remove the cinnamon stick before serving. 🍒

Quickie Decorating Tip

A little reminder of an easy, inexpensive, yet expressive way you can make your tables appear more festive and romantic during the holiday season. Choose pretty glassware, making sure it's thick, sturdy glass. Fill or partially fill the containers with water and float tea candles in them. 

We use plain and scented tea candles: apple-cinnamon, berry, pine tree, and French vanilla are all lovely aromas for the holiday season. Marc and I always have fun searching thrift stores for retro glassware of all shapes and sizes.

May your holidays be bright!

~ Cleo Coyle

New York Times bestselling author

of The Coffeehouse Mysteries &

Haunted Bookshop Mysteries

CLEO COYLE is a pseudonym for Alice Alfonsi, writing in collaboration with her husband, Marc Cerasini. Both are New York Times bestselling authors of the long-running Coffeehouse Mysteries, now celebrating more than twenty years in print. With more than 1 million books sold, they have gained an enthusiastic following. Cleo's "relentlessly entertaining" (Criminal Element) novels have been translated into Spanish, Japanese, and Czech; earned starred reviews from Library Journal and Kirkus; received Best of Year selection honors from multiple reviewers; and have been recommended by Booklist as among the best culinary mysteries for core library mystery collections. Alice and Marc are also accomplished media tie-in writers who have penned bestselling properties for Lucasfilm, NBC, Fox, Disney, Imagine, Toho, and MGM. They live in New York City, where they write independently and together, including the nationally bestselling Haunted Bookshop Mysteries.

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No Roast for the Weary is also a culinary mystery with a killer menu of delicious recipes. Click here or on the image below to see the free illustrated guide to our book's recipe section...

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