chicken, lemon, & cranberries
Chicken, Dinner, Recipes, Salad, Winter

Chicken, Lemon, & Cranberries

October 2, 2024 Leave a comment

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During the fall and winter months, I love braised meals. They are so comforting and warming to the soul. This braised chicken recipe is pretty simple and incorporates tart cranberries, lemon, and cherry tomatoes. I love it during October-December when fresh cranberries are available. We typically serve this over the ancient grain – farro, which adds a unique nuttiness to the dish! Hope you enjoy! 

 

Tips & Tricks:

  • Brown the chicken prior to braising.
  • Utilize fresh cranberries to add a little tartness.
  • When adding the stock, don’t submerge the chicken skin, add just enough so that it surrounds the chicken; this allows the chicken skin to remain crispy and provides a textural component.
  • Use either preserved or fresh lemon.
  • Farro requires only 10 minutes cooking time!

Equipment:

  • Cast iron or oven-proof pot
  • Chef’s knife
  • Cutting board
  • Tongs
  • Wooden spoon
  • Multiple bowls 
  • Small sauce pot (for the farro

braised chicken, lemon, & cranberries over farro

Chicken, Lemon, & Cranberries

Comforting braised chicken with lemon and tart cranberries.
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Servings 4

Ingredients
  

Braised Chicken

  • 1-2 tbsp canola oil
  • 4 chicken thighs bone-in
  • 1 tsp paprika
  • 1 1/2 tsp salt
  • 1 tsp fresh cracked pepper
  • 1-2 tbsp butter
  • 1 yellow onion small diced
  • 1 cup dry white wine
  • 1 1/2 cups chicken stock
  • 1/2 jar kalamata olives pitted
  • 1 cup cherry tomatoes halved
  • 1/2 cup cranberries fresh or frozen
  • 1 lemon sliced and seeds removed

Farro

  • 1 cup farro
  • 1 1/2 cups chicken stock

Instructions
 

  • Heat oven to 375 degrees.
  • Clean and dry chicken with paper towels, season with paprika, salt, and pepper.
  • Slowly heat a cast iron or oven-safe pan to medium/high with canola oil, fully coating the outside and bottom of pan. You can check your oil temperature, by sprinkling a few drops of water into the pan, if it“spits back”, you are ready.
  • Brown chicken in pan, about 8-10 minutes on each side. I always watch the sides of my chicken and when they start to turn golden brown, I turn the chicken. Remove pan from heat allowing it to cool slightly and remove chicken, set aside.
  • Return the pan to the medium heat, add butter and melt. Sauté onions until translucent, add the wine and allow contents to boil gently for about 5 minutes. Return chicken to pan, add chicken stock (should surround chicken but not cover entirely), cranberries, cherry tomatoes, and lemon slices. Return liquid to a boil. Move pan to oven and let braise without a lid for about 45-60 minutes, check within 30 minutes to make sure you have not evaporated all the cooking liquid*.
  • Cook farro on the stovetop, bring chicken stock to a boil, add farro and let cook for minimum of 10-15 minutes. Remove from heat to steam for10 minutes, and fluff farro. Enjoy with a nice glass of white wine on a chilly evening!

Notes

  • *I do not add anything to thicken the sauce because the braising liquid reduces down and creates a nice sauce.
    *This pairs well with a simple salad with champagne vinaigrette.

Notes

*CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE
YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS.