Recipe: Mushroom and Cranberry Chicken (Eastern-European)

MUSHROOM AND CRANBERRY CHICKEN

1 1/2 cups fresh cranberries, rinsed and picked over
1/3 cup sugar
2 tablespoons corn, grapeseed, or other neutral oil
1 (3-4 pound) chicken cut into serving pieces (or 2 1/2-3 pounds chicken parts), trimmed of excess fat
Salt and pepper to taste
3 garlic cloves, chopped
1 medium onion, chopped
1/2 pound button, cremini or shiitake mushrooms, trimmed and sliced, shiitake stems discarded (or saved for stock)
1 fresh rosemary sprig, chopped (or 1 teaspoon dried)
1/2 cup dry white wine

Combine the cranberries, sugar and 3/4 cup water in a small saucepan and turn the heat to medium-low. Cover and cook, stirring occasionally, until the berries are broken and the mixture is saucy, 10 to 15 minutes. Remove from the heat and set aside.

Meanwhile, put the oil in a deep skillet or flameproof casserole, preferably nonstick, with a lid. Turn the heat to medium-high and wait a minute or so, until the oil is hot. Add the chicken, skin side down, and brown it well, rotating and turning the pieces as necessary, sprinkling with salt and pepper as it cooks, 10 to 15 minutes. Finish the browning with the skin side up.

Stir in the garlic, onion, mushrooms, rosemary and wine. Turn the heat to low, cover and simmer until the chicken is tender, 20 to 30 minutes.

Serve the chicken and the mushrooms and pan juices and top with the cranberry sauce.

Servings: 4
Adapted from source: The Best Recipes in the World by Mark Bittman