Chicken With Cranberries and Wine Recipe

Cranberry Chicken
Chicken with Cranberries and Red Wine. Ruslan Olinchuk

Nutrition Highlights (per serving)

Calories 314
Fat 10g
Carbs 5g
Protein 41g
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Nutrition Facts
Servings: 5
Amount per serving  
Calories 314
% Daily Value*
Total Fat 10g 13%
Saturated Fat 3g 15%
Cholesterol 136mg 45%
Sodium 800mg 35%
Total Carbohydrate 5g 2%
Dietary Fiber 1g 4%
Total Sugars 1g  
Includes 0g Added Sugars 0%
Protein 41g  
Vitamin D 0mcg 0%
Calcium 22mg 2%
Iron 1mg 6%
Potassium 592mg 13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.
Total Time 40 min
Prep 20 min, Cook 20 min
Servings 5

I like to use chicken thigh meat for this dish because I think it stands up to this intensely-flavored sauce, but you can certainly use chicken breasts or pork. It's quicker to do this boneless version, but if you have bone-in meat, just brown it on the stove and finish it in the oven at 350 F. with the sauce. If I'm pressed for time, I do the sauce in a separate pan.

If you have leftover chicken, turkey, or pork that's already cooked, you can make the sauce and alone and pour it over the reheated meat.


  • 1 to 1 1/2 pounds boneless skinless chicken, thigh meat preferred
  • 1/4 cup minced onion
  • 1 cup dry red wine
  • 1 cup fresh or frozen cranberries
  • 2 tablespoons grated fresh ginger
  • 1 bay leaf
  • 1/2 tablespoon Chinese Five Spice Powder (if you don't have it, use 1/2 t cinnamon and 1/2 t allspice)
  • Sweetener to taste
  • Salt and pepper
  • 1 tablespoon butter
  • 1 tablespoon olive oil


  1. Heat a large skillet over medium-high heat. Add the oil. Put salt and pepper on chicken.
  2. When the oil is hot, brown the chicken on both sides.
  3. Remove the chicken from the pan and cover it with foil to it keep warm. Pour out excess oil if there's much more than you started with.
  4. Saute' the onion for 2-3 minutes.
  5. Add the ginger and cook for another minute or so.
  6. Add the wine and the bay leaf. Scrape the pan to dissolve brown bits on the pan (deglaze the pan). Bring mixture to a boil.
  1. Add the cranberries, and cook until they are pop, which will take 5 minutes or so. Add some sweetener — I like to start with the equivalent of a 1/4 cup of sugar. The exact amount is going to depend upon the acidity and sweetness of the other ingredients, mainly the wine (and taste, of course). Ideally, you'll find a balance where the tartness is relieved just enough to be tasty, but before it goes over into "jammy". If the sauce gets too thick, add a little chicken stock or water.
  2. Adjust the seasonings, adding salt if necessary.
  3. In the end, swirl in one tablespoon cold butter — this will thicken the sauce slightly and "round out the corners" taste-wise.
  4. Serve the chicken with the sauce poured over the top.

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