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Prep Time: 0 Minutes Cook Time: 90 Minutes |
Ready In: 90 Minutes Servings: 4 |
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This stew is a great comfort food that is lighter on the calories than some. This recipe was developed by Chef Tom Berry of Bambara Restaurant. Ingredients:
4 chicken legs, thighs attached |
salt and freshly ground black pepper |
1 cup flour |
1/2 cup canola oil |
1 medium onion, cut in half and sliced 1/4-inch thick |
2 carrots, peeled and sliced 1/4-inch thick |
2 celery stacks, sliced 1/4-inch thick |
1 1/2 lbs red bliss potatoes, washed and quartered |
1 tbsp chopped garlic |
1 cup ocean spray fresh or frozen cranberries |
1 1/2 cups ocean spray cranberry juice cocktail |
1 1/2 cups dry red wine |
1/2 cup sugar |
1/2 cinnamon stick |
Directions:
1. Preheat oven to 325 degrees.
2. Heat an oven-proof skillet over medium heat.
3. Season chicken with salt and pepper on both sides, and thoroughly dredge in flour.
4. Pour canola oil into the preheated pan and sear chicken legs on both sides until golden brown, about 3 minutes per side.
5. Set the chicken aside and carefully pour off all but 1 Tbsp of the remaining oil.
6. Return the skillet to the heat and add the onion, carrot, celery, potato, garlic and cranberries. Cook for 3 minutes.
7. Add the cranberry juice , red wine, sugar, cinnamon stick and chicken legs to the pan and bring to a simmer. Check for seasoning and add mote salt if needed.
8. Remove from stove and make sure the chicken legs are submerged in liquid.
9. Cover tightly with an oven-proof lid or aluminum foil and bake in the oven for 1 1/2 hours.
10. Remove for the oven and let rest covered for at least 15 minutes.
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