This is a great dish to make in fall and winter. It also goes great with potatoes, or polenta.
1 whole Chicken
1 cup fresh Cranberries
¼ cup Red Wine
½ teaspoon Cumin
1 tablespoons Balsamic vinegar
2 cloves Garlic
1 cup Chicken stock
3 tablespoons Butter
1 tablespoon flour or cornstarch (optional)
a pinch of Sugar (to taste)
2 sprigs Rosemary
5-6 leaves of Sage
Salt (to taste)
Pepper (to taste)
Start by dicing your onion and garlic, then add this to your roasting pan, along with chopped parsley, sage, and rosemary. Next, add your wine and ½ cup of water to the pan, then season with salt and pepper.
Next, drizzle the juice of ½ lemon over your chicken, followed by balsamic vinegar.
Sprinkle cumin evenly over your chicken, then season it with salt and pepper.
Next, bake your chicken at 350 degrees for approximately 1.5-2 hours (depending on the size of the chicken), or until the chicken reaches an internal temperature of 165 degrees.
When the chicken is done, remove it from the pan and let it rest while you make your sauce.
Transfer the pan drippings (along with the onions, cranberries, garlic, etc) to a blender, and blend it until it’s smooth. Strain the blended sauce into a pan, along with 1 cup of chicken stock, ¼ cup of red wine, and reduce it by about half, over high heat. Also, add cleaned, whole mushrooms to the sauce, and a small handful of fresh cranberries (optional) to the sauce, and allow them to cook as it reduces.
When the sauce is reduced, dust in flour (or add a mixture of cornstarch and water) to thicken it a bit. At this point, reduce the heat, and add a pinch of sugar, salt, and pepper as needed. Stir in your butter, and when it’s fully incorporated, the sauce is ready.
Next, spoon some of your sauce onto the base of a serving dish, then place your chicken on top. Add your mushrooms and cranberries to the plate, then finish with a bit more chopped parsley.