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Categories:
chicken salt flour canola oil onion carrots celery red garlic cranberries cranberry juice cocktail red wine white sugar cinnamon
Viewed: 2 - Published at: 9 years agoIngredients
- 4 chicken legs, thighs attached
- salt & freshly ground black pepper
- 1 cup 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 ribs, sliced 1/4-inch thick
- 1 1/2 lbs Red Bliss potatoes, washed and quartered
- 1 tablespoon chopped garlic
- 1 cup cranberries, fresh or frozen
- 1 1/2 cups cranberry juice cocktail
- 1 1/2 cups dry red wine
- 1/2 cup white sugar
- 1/2 cinnamon stick
Method
- Preheat oven to 325 degrees and an ovenproof skillet over medium heat.
- Season the chicken with salt and pepper on both sides, and thoroughly dredge in flour.
- Pour the canola oil in the preheated pan and sear the chicken legs on both sides until golden brown, about 3 minutes per side. Set the chicken aside and carefully pour off all but 1 tablespoon of the remaining oil.
- Return the skillet to the heat and add the onion, carrot, celery, potato, garlic and cranberries. Cook for 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 the chicken legs are submerged in the liquid. Cover tightly with lid or foil and bake in the oven for 1 1/2 hours.
- Remove from the oven and let rest covered for at least 15 minutes. Serve the chicken legs in bowls with the vegetables and broth.
