Thursday, November 10, 2011

Chicken, Onion and Cranberry Stew

  • 1/2 cup dried cranberries
  • 3 tablespoons red wine vinegar
  • 2 pounds small boiling onions
  • 6 tablespoons extra virgin olive oil
  • 6 chicken leg-thigh pieces, cut apart
  • 1 28-ouce can dice tomatoes in juice
  • 1 cup canned low-salt chicken broth
  • 1/2 cup dry white wine
  • 1 tablespoon ground coriander
  • 1 teaspoon honey
  • 1 teaspoon ground allspice
  • 1 teaspoon coarsely ground black pepper
  • 2 bay leaves
  • Peel of 1 small orange, removed in strips using peeler
  • 1 cinnamon stick
  • 1 teaspoon dried oregano
  • Chopped parsley for garnish
  • Combine cranberries and vinegar in a small bowl. Set aside. Cook onions is a large saucepan of boiling water for 5 minutes. Drain, cool slightly. Trim and peel onions.
  • Preheat oven to 350 F. Heat 3 tablespoons olive oil in a heavy large ovenproof pot over medium-low heat. Add onions and saute until golden, about 10 minutes; transfer to large bowl. Sprinkle chicken with salt and pepper. Add 1 tablespoon oil to the same pot. Working in batches, add chicken to pot and cook over medium high heat until golden brown, about 5 minutes per side. Add chicken to bowl with onions. Add tomatoes with juice, broth, wine, coriander, honey, allspice and 1 teaspoon pepper to the pot. Bring to boil, scraping up any brown bits. Return chicken and onions to pot. Stir in bay leaves, orange peels, cinnamon stick and oregano. Cover tightly and bake until chicken is cooked through, about 1 hour.
  • Stir in cranberry mixture and the remaining 2 tablespoons of oil into the stew. Season with salt and pepper. Transfer to bowl and sprinkle with chopped parsley. Serve with saffron rice.

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