Best 8 Cranberry Sticky Chicken Savoring Cape Cod Recipes

CAPE COD CRANBERRY STUFFED CHICKEN

Steps:

• If using two one-pound breasts, butterfly the breast open then pound to ¼ inch thick. Once pounded, cut into two equal pieces. Repeat for second breast yielding four pieces.
• If using 8-ounce breasts, pound each to ¼ inch. The pounded-out breasts should be about eight inches long and six or seven inches wide.
• Keep refrigerated until later.
• In a large saute pan or skillet, melt 4 tablespoons of butter over medium heat and once melted and frothy, add onions, celery, garlic and dried cranberries and saute for five minutes. Add celery salt, pepper and poultry seasoning and stir.
• Add half of the stock and half of the cream and once hot, reduce to low and add bread and cranberry sauce and stir and mix to break up the bread and melt the cranberry sauce.
• Mixture should be soft and spreadable. If not, add more bread or stock to get correct consistency.
• Taste and season more if needed.
• Pour out onto a large dish and refrigerate to cool.
• Wash and dry the pan out and set back on the stove for later.
• Preheat the oven to 350 degrees F.
• Once the filling is cool, lay out one pounded breast and run one quarter of the filling from one end to the other, keeping an inch free along one outer long edge. *
• Start with the free edge away from you and roll the chicken over the filling and end on the free edge.
• Repeat for the remaining filling and chicken.
• Turn each over one at a time and using toothpicks, close the seam by piercing through one side to the other. I ran 8-10 toothpicks through each roll.
• In the large skillet over medium heat, add the remaining 3 tablespoons of butter along with the two tablespoons of olive oil.
• Once hot, add chicken seam side down and brown. Using a long spatula, like a fish turner, flip each roll over and brown the other side. I cooked mine for about three minutes per side.
• Add remaining stock and cream into the pan and over the chicken, cover and place in the preheated oven for five minutes. Remove cover and cook five more minutes then remove.
• While chicken is cooking, melt butter in a small sauce pan over medium heat and once melted, add flour and cook over low for about three minutes stirring with a wooden spoon. The mixture should be slightly tan in color and no longer smell like raw flour. Set this aside off heat.
• Once the chicken is out of the oven, transfer to a clean cutting board and pour all liquid (and any stuffing pieces that fell out) into the pan with the butter flour mixture, whisking vigorously. Return heat to medium heat and add gravy color and cranberry sauce and whisk again. Taste and only add salt and pepper if needed.
• Slice the chicken rolls into thick slices and serve with the sauce over our Cranberry Rice Pilaf.

CRANBERRY STICKY CHICKEN ~ SAVORING CAPE COD

Steps:

• 1. Preheat oven to 350 degrees Combine cranberry sauce, soup mix and dressing in a bowl. Cover a cookie sheet with foil. Dip each piece of chicken into the cranberry mixture and place on the the cookie sheet. Bake for 1 hour. Makes 6 servings
• 2. *You can use boneless, skinless chicken breasts but baking time should be decreased to 1/2 hour.

CRANBERRY RICE ~ SAVORING CAPE COD

Steps:

• 1. Saute' the garlic and onions in a 2 quart saucepan until the onions are translucent. Add the rice and chicken broth, cover and bring to a boil. Reduce heat to simmer and cook for 20 minutes. Remove from the heat, but do not remove the cover for an additional 20 minutes.
• 2. Toss the rice with the cranberries and scallions. Add salt and pepper to taste. Serve 6-8 submitted by Joanne Hush

EASY CRANBERRY CHICKEN

Steps:

• Sprinkle chicken with salt and pepper; brown in a skillet in butter. Remove the chicken to a greased 13-in. x 9-in. baking pan. In the drippings, saute onion and celery until tender. Add cranberry sauce and barbecue sauce; mix well. Pour over chicken. Bake, uncovered, at 350° for 1-1/2 hours, basting every 15 minutes.

BEST CRANBERRY CHICKEN

Steps:

• Preheat an oven to 400 degrees F (200 degrees C).
• Place the butter and onion in a 9x13 inch baking dish, and bake in the preheated oven, stirring occasionally, until the onion is translucent, about 15 minutes. Remove the dish from the oven, push the onion over to one end, and place the chicken thighs in the dish in a single layer. Return to the oven and bake for about 25 minutes.
• Stir together the ketchup, brown sugar, vinegar, mustard powder, and cranberry sauce in a bowl. Remove the chicken from the oven, and scoop the cooked onions into the cranberry mixture. Spoon the mixture over the chicken thighs, and return to the oven.
• Bake until the cranberry mixture is slightly caramelized and the chicken is done, about 20 more minutes. An instant-read thermometer inserted near the center should read 165 degrees F (74 degrees C).

CRANBERRY CHICKEN

Steps:

• In a large skillet, saute the chicken and onion in butter until chicken is no longer pink. Add the chili sauce, cranberry sauce, brown sugar, vinegar, Worcestershire sauce and mustard. Simmer, uncovered, for 5 minutes. Serve over rice or noodles.

CAPE COD CHICKEN

Steps:

• Preheat oven to 325°F (when ready to bake).
• Mix rice, bouillon and seasonings together, and sprinkle the mixture evenly over the bottom of a 9 x 13 baking pan.
• Place chicken pieces, skin side up, over the rice.
• In a small saucepan, heat the cranberry sauce, butter, lemon juice and soy sauce until well blended.
• Pour sauce over chicken, and cover tightly with foil.
• (This is where you stop if making it in advance, and refrigerate until ready to cook).
• When ready, cook at 325°F for 1 hour and 10 minutes. Remove foil and bake 10 more minutes.

CHICKEN WITH CRANBERRY SAUCE

Steps:

• Preheat oven to 450 degrees. In a small bowl, mix 1 tablespoon butter, 1 teaspoon thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Rub evenly under chicken skin. Place on a rimmed baking sheet; roast skin side up until skin is golden brown and meat is cooked through, about 25 minutes.
• Meanwhile, melt remaining tablespoon butter in a large saucepan over medium heat. Cook onion, stirring occasionally, until golden, about 8 minutes. Add sage and remaining 1/2 teaspoon thyme; cook 1 minute. Add broth; simmer until reduced to 1 1/2 cups, 10 to 15 minutes. Strain mixture; return to saucepan.
• Add cranberries and sugar; boil until berries burst, 5 to 8 minutes. Whisk in cornstarch mixture; return to a boil. Cook until slightly thickened, 1 to 2 minutes. Remove from heat (sauce will thicken as it stands). Season with salt and pepper. To serve, spoon sauce over chicken.