INGREDIENTS

  • 1 1/2 cups fresh cranberries , rinsed and picked over
  • 1/3 cup sugar
  • 2 tablespoons corn oilor grapeseed oil (any neutral oil)
  • 1 (3-4lb) chicken , cut into serving pieces, trimmed of excess fat
  • salt
  • black pepper
  • 3 garlic cloves
  • 1 medium onion , chopped
  • 1/2 lb button mushrooms or cremini mushrooms or shiitake mushrooms, trimmed and sliced (discard shiitake stems)
  • 1fresh rosemary sprig , leaves chopped
  • 1/2 cup dry white wine

DIRECTIONS

  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.