500 g boneless & skinless chicken, cut in cubes
– salt & pepper –
250 ml flour
125 ml oil
1 onion, cut into small wedges
2 carrots, peeled & cut into thick slices
2 celery ribs, cut into thick slices
750 g potatoes, washed & quartered
1 clove garlic, chopped
250 ml fresh or frozen cranberries
375 ml cranberry juice
375 ml beef broth or dry red wine
125 ml white sugar
1/2 cinnamon stick
Season chicken with salt & pepper on both sides. Thoroughly dredge in flour.
In a hot ovenproof skillet with oil; saute chicken until golden brown, about 3 minutes. Set chicken aside. Pour off excess oil from skillet; leaving a small amount.
Add onion, carrot, celery, potato, garlic and cranberries to hot skillet. Saute for 3 minutes. Add cranberry juice, beef broth, sugar, cinnamon stick and chicken; bringing to a simmer. Remove from stove, cover tightly with lid or foil. Bake in preheated 325 F (160 C) oven for 1 1/2 hours.
Serves 4