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1
Mix all marinade ingredients together in large vessel or bowl.
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2
Add chickens and cover.
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3
Put in refrigerator overnight or for at least 4 hours.
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4
Pre-heat oven at 400 degrees F.
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5
In a bowl, mix rub ingredients together.
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6
Remove chickens from marinade and cover with rub.
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7
Place in roasting pan and cook for 1 1/2 hours in oven, or until done.
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8
Remove from heat when done and let rest 15 minutes before cutting.
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9
In a large saute pan, add oil and shallots.
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10
Saute until soft.
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11
Add syrup and dried cranberries.
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12
Stir for a few minutes.
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13
Add wine, and reduce by half.
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14
Add broth to pan and add salt and pepper, to taste.
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15
Strain through a fine strainer.
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16
Return strained liquid to pan and add fresh cranberries.
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17
Cook until they start to pop.
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18
Turn off heat.
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19
If a thicker sauce is preferred, add 1 tablespoon arrowroot to 1 tablespoon water, stir, and then add to sauce.
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20
Bring to a boil and,serve over chicken.
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21
The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network?s kitchens.
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22
Therefore, the Food Network cannot attest to the accuracy of any of the recipes.
