Tender chicken browned in butter and simmered in a sweet-tart cranberry sauce with brown sugar, nutmeg and red wine vinegar. Serve it over buttery white rice with pineapple and coconut for a slightly tropical contrast to the cranberries.
Servings: 6
Prep Time: About 15 minutes
Cook Time: About 35 minutes
Ingredients:
- ½ cup all-purpose flour
- ¼ teaspoon freshly ground black pepper
- 6 boneless, skinless chicken thighs (chicken breasts may be substituted)
- 3 tablespoons butter
- 1 cup water
- 1 cup fresh or frozen cranberries
- ½ cup packed brown sugar
- Dash ground nutmeg
- 1 tablespoon red wine vinegar
Pineapple-Coconut Rice
- Cooked white rice
- Butter, to taste
- Chopped pineapple, to taste
- Shredded coconut, to taste
Instructions:
- In a shallow dish, combine the flour and pepper. Dredge the chicken in the seasoned flour, shaking off any excess.
- Melt the butter in a large skillet over medium heat.
- Add the chicken and brown well on both sides. Remove the chicken from the skillet and keep warm.
- In the same skillet, combine the water, cranberries, brown sugar, nutmeg and red wine vinegar.
- Cook and stir over medium heat until the cranberries begin to burst and the sauce starts to come together.
- Return the chicken to the skillet, turning to coat it with the cranberry sauce.
- Cover and simmer for 25–30 minutes, or until the chicken is tender and cooked through to 165°F.
- Meanwhile, prepare the white rice. While hot, stir in butter, chopped pineapple and shredded coconut to taste.
- Spoon the pineapple-coconut rice onto plates and top with the chicken and plenty of cranberry sauce.
Tip: If using chicken breasts instead of thighs, begin checking them earlier so they don't overcook. Remove them when the thickest portion reaches 165°F.
Source: