MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cranberry-Orange Chicken
Categories: Poultry, Fruits, Citrus
Yield: 4 servings

5 Navel oranges
4 (to 6) bone-in, skin-on
- chicken thighs
Salt & pepper
1 lg Shallot; sliced
2 1/2 c Fresh or frozen cranberries
1 (3") cinnamon stick
5 tb Honey

Set the oven @ 425ºF/218ºC.

Trim the ends off 1 orange, then cut into ?-inch-thick
slices and reserve. Pat the chicken dry using a paper
towel and season generously with salt and pepper on all
sides.

Heat a large (12"), heavy, ovenproof skillet or braiser
over high. Place the chicken, skin-side down, in the
skillet and cook for 5 to 6 minutes, until the skin
turns crisp and lightly golden with brown spots here and
there. You’ll want to partly cover the dish to contain
some of the splattering.

Meanwhile, grate the zest of 2 oranges into a bowl, then
squeeze in their juice and the juice of the remaining 2
oranges.

After the chicken has crisped on one side, flip it and
cook for 3 minutes on the other side. Transfer the
chicken to a plate. Reduce the heat to medium-high.

Add the shallot and orange slices to the skillet. Cook,
stirring occasionally, for 3 minutes, until both the
shallot and orange have softened and developed some dark
spots on the surface. Add the reserved orange zest and
juice to the pan. Using a wooden spoon, scrape the bits
off the bottom of the pan into the orange juice. Simmer
for 4 minutes, until the orange juice has reduced and
reached a dark orange color.

Add the cranberries, a hefty pinch of salt, a few cracks
of black pepper, the cinnamon stick, 3 tablespoons of
the honey and 3/4 cup of water to the skillet. Mix
everything until combined. Bring the mixture to a
vigorous boil and tuck in the chicken thighs, skin-side
up, adding any accumulated juices, and continue
simmering for 4 minutes.

Place the skillet in the oven and cook for 12 minutes,
until the chicken is cooked through. Drizzle the
remaining 2 tablespoons of honey over the chicken. Heat
the broiler and broil the chicken for 1 to 2 minutes,
until the honey on top caramelizes. Remove the cinnamon
stick and serve.

By: Carolina Gelen

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

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