Cranberry Chicken Legs

Since creating Cranberry Chicken thighs last year, I have wanted to make a few changes. I traded chicken legs for chicken thighs, a less expensive cut. Less obvious are the streamlined steps, making this more straightforward to prepare. If you haven’t had a chance to make this dish, now is the best time to try it.

Often, cranberry jelly or chutney accompanies poultry. This take on cranberry chicken is not as sweet but even as appealing. Swerve brown sweetener adds a bit of sweetness without the sugar guilt. The tart cranberries and sherry vinegar are a lovely counterpoint to the umami flavor of the chicken and olive oil. After tasting this dish, you will want to stock up on cranberries (they freeze beautifully in their package) before the season ends.

4 to 6 servings

INGREDIENTS:

1 ½ to 2 cups fresh cranberries (8-ounce package)

2 tablespoons Swerve brown sweetener

2 tablespoons sherry vinegar, divided

12 chicken legs

4 large garlic cloves, minced

½ teaspoon salt

¼ teaspoon fresh ground black pepper

1 tablespoon fresh rosemary, minced

½ teaspoon sweet paprika

⅛ teaspoon fresh ground nutmeg

4 tablespoons extra virgin olive oil, divided

1 medium orange, juice (about ¼ cup juice) and zest

1 cup onion, small diced

½ cup celery, small diced

DIRECTIONS:

1.     Preheat oven to 425°F. Combine the cranberries, Swerve brown sweetener, and one tablespoon of sherry vinegar in a small bowl. Set aside.

2.     Combine the garlic, salt, pepper, rosemary, paprika, and nutmeg in another small bowl. Pat chicken dry. Rub the chicken with the rosemary spice mixture.

3.     Mix two tablespoons of olive oil, orange juice, orange zest, one tablespoon sherry vinegar, onions, and celery in a large bowl.

4.     Heat two tablespoons of olive oil in a large, non-reactive skillet. Place the chicken skin side down in the hot oil. Brown the chicken on all sides. Turn off the heat and drain the fat from the pan. Add the orange juice, zest, onions, and celery mixture around the sides of the skin-side-up chicken. Top with the cranberry mixture.

5.     Place in the preheated oven and bake for thirty to forty minutes or until the chicken reaches 165°F.

6.     Serve hot with a portion of cranberry and vegetables on top of each leg.

Note: This dish pairs well with roasted squash or sweet potatoes, making it an autumn favorite.

Cranberry Chicken Legs

Cranberry Chicken Legs
Yield: 4 to 6 servings
Author:
Prep time: 20 MinCook time: 1 HourTotal time: 1 H & 20 M
Since creating Cranberry Chicken Thighs last year, I have wanted to make a few changes. I traded chicken legs for chicken thighs, a less expensive cut. Less obvious are the streamlined steps, making this more straightforward to prepare. If you haven’t had a chance to make this dish, now is the best time to try it. After tasting this dish, you will want to stock up on cranberries (they freeze beautifully in their package) before the season ends.

Ingredients

  • 1 ½ to 2 cups fresh cranberries (8-ounce package)
  • 2 tablespoons Swerve brown sweetener
  • 2 tablespoons sherry vinegar, divided
  • 12 chicken legs
  • 4 large garlic cloves, minced
  • ½ teaspoon salt
  • ¼ teaspoon fresh ground black pepper
  • 1 tablespoon fresh rosemary, minced
  • ½ teaspoon sweet paprika
  • ⅛ teaspoon fresh ground nutmeg
  • 4 tablespoons extra virgin olive oil, divided
  • 1 medium orange, juice (about ¼ cup juice) and zest
  • 1 cup onion, small diced
  • ½ cup celery, small diced

Instructions

  1. Preheat oven to 425°F. Combine the cranberries, Swerve brown sweetener, and one tablespoon of sherry vinegar in a small bowl. Set aside.
  2. Combine the garlic, salt, pepper, rosemary, paprika, and nutmeg in another small bowl. Pat chicken dry. Rub the chicken with the rosemary spice mixture.
  3. Mix two tablespoons of olive oil, orange juice, orange zest, one tablespoon sherry vinegar, onions, and celery in a large bowl.
  4. Heat two tablespoons of olive oil in a large, non-reactive skillet. Place the chicken skin side down in the hot oil. Brown the chicken on all sides. Turn off the heat and drain the fat from the pan. Add the orange juice, zest, onions, and celery mixture around the sides of the skin-side-up chicken. Top with the cranberry mixture.
  5. Place in the preheated oven and bake for thirty to forty minutes or until the chicken reaches 165°F.
  6. Serve hot with a portion of cranberry and vegetables on top of each leg.

Notes

This dish pairs well with roasted squash or sweet potatoes, making it an autumn favorite.

Nutrition Facts

Calories

666.98

Fat (grams)

50.59 g

Sat. Fat (grams)

12.57 g

Carbs (grams)

13.12 g

Fiber (grams)

1.69 g

Net carbs

6.44 g

Sugar (grams)

3.2 g

Protein (grams)

42.88 g

Sodium (milligrams)

419.77 mg

Cholesterol (grams)

239.61 mg

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.

chicken, cranberry
main dish, entree
American
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Linda HierholzerENTRÉESComment