Autumn Chicken

Course : Chicken
Serves: 8
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8 medium chicken pieces
1 teaspoon salt and pepper
2 tablespoons butter -- melted
2 cups orange juice
1 1/2 cups sugar
1/2 cup dry sherry
16 ounces yams -- (reserve 1/2 cup syrup)
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 pound fresh cranberries -- divided
1 medium fresh orange -- thinly sliced with peel
1 1/2 cups fresh baby carrots -- sliced
1 tablespoon cornstarch

Preparation / Directions:

Season chicken with salt and pepper. Brown chicken in butter over medium heat in a skillet for 10 to 15 minutes. Remove chicken and set aside. Drain fat. Boil orange juice, sugar, Sherry, the reserved yam syrup, cinnamon, nutmeg, ginger, and 1 1/2 cups cranberries in same skillet. Add cooked chicken, orange slices, and carrots. Lower heat and simmer for 30 minutes. Add the remaining fresh cranberries and yams and cook for 10 minutes. Remove 1/2 cup of sauce to a small mixing bowl. Add cornstarch and stir until smooth. Pour into skillet and stir 3 to 5 minutes or until sauce thickens. Serve immediately.


Nutritional Information:

568 Calories (kcal); 20g Total Fat; (32% calories from fat); 22g Protein; 72g Carbohydrate; 107mg Cholesterol; 130mg Sodium

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