Mushroom and Cranberry Chicken Recipe

Name: Mushroom and Cranberry Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups fresh cranberries, rinsed and picked over; 1/3 cup sugar; 2 tablespoons corn, grapeseed, or other neutral oil; 1 chicken, 3 to 4 pounds, cut into serving pieces, or 2 1/2 to 3 pounds chicken parts, trimmed of excess fat; Salt and black 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

Servings: persons

1
Combine the cranberries, sugar, and 3/4 cup water in a small saucepan and turn the heat to medium-low.
2
Cover and cook, stirring occasionally, until the berries are broken and the mixture is saucy, 10 to 15 minutes.
3
Remove from the heat and set aside.
4
Meanwhile, put the oil in a deep skillet or flameproof casserole, preferably nonstick, with a lid.
5
Turn the heat to medium-high and wait a minute or so, until the oil is hot.
6
Add the chicken, skin side down, and brown it well, rotating and turning the pieces as necessary, and sprinkling with salt and pepper as it cooks, 10 to 15 minutes.
7
Finish the browning with the skin side up.
8
Stir in the garlic, onion, mushrooms, rosemary, and wine.
9
Turn the heat to low, cover, and simmer until the chicken is tender, 20 to 30 minutes.
10
Serve the chicken with the mushrooms and pan juices and top with the cranberry sauce.

275

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/2 cups fresh cranberries, rinsed and picked over, 1/3 cup sugar, 2 tablespoons corn, grapeseed, or other neutral oil, 1 chicken, 3 to 4 pounds, cut into serving pieces, or 2 1/2 to 3 pounds chicken parts, trimmed of excess fat, and more.

Yes, Mushroom and Cranberry Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mushroom and Cranberry Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions