Orange Cranberry Chicken Dinner

I was craving the orange + olive chicken I made a few posts back but didn’t have olives or onions on hand to make it happen, what I did have was a beautiful batch of fresh cranberries and when I tweaked the recipe to incorporate them the result was outstanding!

This chicken dinner taste like the holidays! Bright citrus flavor with sweet-tart cranberry, and a touch of wine to finish.

This one-skillet-dish is easily adaptable, quick to make and lovely to look at with the bright orange and red colors. I highly recommend this if you’re entertaining over the holidays. (or if you just want a quick and delicious weeknight meal).


Orange Cranberry Chicken Dinner

2-3 Large oranges peel zest, and reserve juice

1 cup fresh cranberries

1 1/2 cups chicken stock

1 1/2 cups white wine

3-4 chicken pieces (skin on)


oil for skillet


Begin by washing the skin of your oranges thoroughly. Then use a vegetable peeler to remove large strips of orange zest from the peel. Be careful not to get too much of the white pith on your orange strips (too much of the white will make it bitter). You’l want about 6-10 good sized strips.

Preheat oven to 350 degrees. Heat a large cast-iron skillet over medium-high until hot but not smoking. Season chicken with salt. Swirl oil in skillet. Working in batches if needed, add chicken skin side down, and brown on one side, about 5 minutes. (don’t crowd the pan or it won’t brown properly).
Turn chicken, skin side up, and cook for about one more minute. Then add the orange zest and juice, and cranberries. Also add the chicken stock and white wine. Transfer to oven and cook until chicken is cooked through, about 15 to 20 minutes.

While the chicken is in the oven you can prepare your accompaniments. I made some simple white rice seasoned with Herbs de Provence.

I recommend  serving the chicken pieces over rice and spoon over plenty of the flavorful broth from the skillet. Your tastebuds will sing with holiday cheer!

Categories: Main Dish, Recipes

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