Braised Chicken in White Wine and Cranberry Sauce

Braised Chicken in White Wine and Cranberry Sauce

This entrée is impressive for company.

8 chicken pieces (breasts and thighs)

2 onions, sliced

1 cup white wine

1/4 cup orange juice

3 tablespoons Dijon mustard

2 tablespoons olive oil

1/2 cup chicken stock

1/3 cup dried cranberries

In a small bowl, whisk together the wine, juice and mustard.  Dry the chicken with paper towels.  In a large skillet, heat the olive oil over medium heat and brown the chicken until golden on each side. Remove the chicken from the pan and add the sliced onions and sauté until golden.  Return the chicken to the pan with the onions and salt and pepper.  Pour the wine mixture over the chicken and bake at 425 for 25 minutes.  Turn the chicken and bake for an additional 20 minutes.  Transfer the baked chicken to a platter and keep warm in the oven.  Deglaze the pan by placing it back on the burner at medium heat, pouring in the chicken stock and scrap the brown bits from the bottom of the pan.  Add the cranberries and turn off the heat letting the cranberries hydrate for about 10 minutes.  Pour the sauce over the baked chicken and serve.  Serves 8