Wednesday, November 21, 2012

Kicking Off Thanksgiving Early!

Thanksgiving is my absolute favorite holiday and I couldn't wait to get things started! Tonight, I made Braised Chicken with Sweet Potatoes and Cranberries served over Stuffing. What a yummy way to get my favorite holiday started!


2 chicken thighs, bone-in, skin-on
Salt and pepper
1 Tbsp olive oil
1 sweet potato, peeled and diced
1 c fresh cranberries
1/2 c onions, diced
1 tsp dried sage
1 tsp ground coriander
1/2 tsp ground nutmeg
1 tsp flour
1/2 c orange juice
1/2 c chicken broth


1. Season chicken with salt and pepper. Heat oil in a Dutch oven over medium-high heat. Add chicken and brown 5 minutes on each side. Remove and keep warm.

2. Add sweet potatoes and cook 5 minutes, until softened. Add cranberries and onions and cook 5 minutes more.

3. Add sage, coriander, nutmeg and flour and cook for 1 minute. Stir in orange juice and broth and bring to a boil.

4. Add chicken back and turn heat down to a simmer. Cover and cook 20-25 minutes, until chicken is cooked through.

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