4 chicken pieces
salt & pepper to taste
250 ml flour 1 cup
125 ml oil 1/2 cup
1 medium onion, coarsely chopped
2 carrots, peeled & sliced
750 g red potatoes, quartered 1 1/2 lb
1 garlic clove, chopped
250 ml fresh cranberries 1 cup
375 ml cranberry juice 1 1/2 cup
375 ml chicken broth 1 1/2 cup
30 ml sugar 2 tbsp
Season chicken with salt and pepper. Thoroughly dredge in flour.
In a large skillet; heat oil. Add chicken and cook until golden brown on all sides. Set chicken aside. Remove excess oil with the exception of 1 tablespoon (15 ml).
Return skillet to heat. Add onion, carrot, potato, garlic and cranberries. Cook for 3 minutes. Add cranberry juice, chicken broth and sugar. Stir until well blended. Add chicken pieces and bring to a simmer.
Pour mixture into oven proof baking dish. Cover and bake in preheated 325 F (160 C) oven for 1 1/2 hours.
Serves 4