Cranberry Chicken Stew From Ocean Spray Recipes

Steps:

• 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 ½ 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.

Steps:

• Sprinkle chicken with salt and pepper; brown in a skillet in butter. Remove the chicken to a greased 13-in. x 9-in. baking pan. In the drippings, saute onion and celery until tender. Add cranberry sauce and barbecue sauce; mix well. Pour over chicken. Bake, uncovered, at 350° for 1-1/2 hours, basting every 15 minutes.