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Mushroom and Cranberry Chicken

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“The Best Recipes in the World; Mark Bittman. Eastern European origins.”

Ingredients Nutrition


  1. In a small saucepan, combine the cranberries, sugar, and ¾ cup water; set heat at medium-low.
  2. Cover and cook, stirring occasionally, until the berries are broken and the mixture is saucy, 10-15 minutes.
  3. Remove from heat and set aside.
  4. Meanwhile, put the oil in a deep skillet with a lid; set heat to medium-high and wait a minute or so, until the oil is hot.
  5. Add in the chicken, skin side down, and brown it well, rotating and turning the pieces as necessary, and sprinkling with salt and pepper as it cooks, 10-15 minutes.
  6. Finish the browning with the skin side up.
  7. Stir in the garlic, onion, mushroom, rosemary, and wine; decrease heat to low, cover, and simmer until the chicken is tender, 20-30 minutes.
  8. Serve the chicken with the mushrooms and pan juices and top with the cranberry sauce.

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