Monday, December 31, 2012

Chicken with Clementine and Cranberry Sauce


Clementines are in season right now (YAY!) and help to pull together this easy, citrusy dinner.   I found a similar recipe ages ago and have made changes along the way to get it to something I love and look forward to making!  

TIP, if you don't have a whole chicken, or would prefer to use chicken breasts, you can cook them as usual and follow step 4 to serve with sauce.  Then it is even easier, enjoy!

Ingredients
1 (4-pound) chicken or chicken breasts/thighs
1/2 teaspoon salt (have you tried low sodium salt yet?)
1/4 teaspoon black pepper

  • 1 clementine, quartered
  • 1/2 cup orange juice (about 2 oranges for fresh)
    1/2 cup fresh cranberries
    2 tablespoons sugar or splenda equivalent
    1/2 cup fat-free, less-sodium chicken broth
    1 1/2 teaspoons cornstarch
    2 tablespoons Madeira wine, chicken broth or water
    2 cups clementine sections (about 6 clementines)

    Preparation
    1. Preheat oven to 450°.
    2. Remove and discard giblets and neck from the chicken. Rinse chicken with cold water; pat dry. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Rub salt and pepper under loosened skin, and sprinkle in body cavity.  If using breasts/thighs, sprinkle with salt and pepper.
    3. Place clementine quarters in cavity. Place chicken, breast side down, on a broiler pan. Insert meat thermometer into meaty part of thigh, making sure not to touch bone. Bake at 450° for 25 minutes. Reduce oven temperature to 350°. Turn chicken, breast side up; bake at 350° for 1 hour or until thermometer registers 180°. Cover chicken loosely with foil; let stand 10 minutes. Discard skin.
    4. Place the orange juice, cranberries, and sugar or splenda in a medium sauce-pan. Cook at medium-high for 5 minutes or until the cranberries pop; add the 1/2 cup chicken broth. Combine the cornstarch and wine or chicken broth/water in a small dish, and stir into the cranberry mixture. Bring to a boil, and cook for 1 minute, stirring constantly. Remove from heat, and stir in the clementine sections.
    5. Serve sauce over chicken, enjoy!
    Pic from whatscooking.us 

    Hope you got your daily dose of nutrition today, and thanks for reading! If you enjoy the blog, please share using the buttons below, or in the box to the right. Also, we would love to have you join us! Join this site in the "followers" box to the right. "Like" the blog on facebook, and follow me on twitter (@jennasteprd), tumblr, and pinterest using the the boxes on the right. Thanks, and have a great day! ~jenna

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