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.

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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

To download this recipe in a free 

PDF document that you can 

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 (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...

Eat with holiday joy!

~ Cleo Coyle

New York Times bestselling author

of The Coffeehouse Mysteries &

Haunted Bookshop Mysteries

This is us -- Alice and Marc.

Together we write as Cleo Coyle. 

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"My Valentine" Cranberry Chicken from Cleo Coyle

First a little announcement:

If you are an apsiring writer or interested in the writing process, hop on over to Elizabeth Spann Craig's blog Mystery Writing is Murder and visit me there today. I'm guest blogging on the subject of "Genre Blending and Your Character's Love Life" (click here to visit). And now back to our regularly scheduled recipe...

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.

Valentine’s Day for us will be a cozy, simple affair—a couple of candles, Sinatra on the stereo, a fireplace DVD in the TV, and we’re good for romance. So what’s to eat? Well, dessert is all set. We’re baking a Chocolate Kahlua Cake. The main event, however, will be my Valentine Cranberry Chicken.

For obvious reasons, poultry with cranberry sauce is a combination that thrums heartstrings in most Americans, which is also why I’m sharing my Cranberry Chicken in time for Valentine’s Day. The red of the cranberries evokes the bright crimson of the Valentine heart, and the sweet and savory flavors are reminiscent of festive American holiday meals, yet this dish can be ready to eat in under an hour. It’s easy and economical and just as good when warmed up for a meal the next day (or even the day after).

This recipe is also versatile. You can use chicken parts, but we often use skinless chicken breasts for (what we think) is a better and less greasy version (we don't think you'll miss the skin, either). This is one of those recipes that you can adjust to your own palate, each time you make it, especially with the seasonings. If you like sweet-hot flavored foods, for instance, you can kick up the cayenne to a higher level. If you don’t want even a hint of heat, you can leave it out completely. 

"My Valentine" 

Cranberry Chicken
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
Cayenne pepper (optional pinch or add more to increase the 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 of a large sweet onion (such as Vidalia), chopped
Directions
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.
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 you've finished this step, remove the skillet from the heat and set aside.
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. 
4. Pour the cranberry mixture over the chicken in the skillet, place over heat again and 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 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!

~ Cleo Coyle, author of 

The Coffeehouse Mysteries 

To get more of my recipes,
enter to win free coffee, or

learn about my books,
including my bestselling
Haunted Bookshop series,
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culinary mysteries set in a landmark Greenwich Village 

coffeehouse, and each of the ten titles includes the 

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Thank you to Ingrid of The Conscious Cat. If you’re a cat lover, you’ll want to check out her site! Ingrid awarded this blog...

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The rules state that we must complete the questions with one word answers. Here we go!

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