Cranberry Chicken and Potatoes

Cherie ♦ March 12, 2009 ♦ Leave Your Comment

I love cranberries. They are one of the few fruits I can eat that I don’t have an oral or traditional allergy to. Cranberry juice is delicious and by far my favorite juice to drink. Mixed with ginger ale, it’s very refreshing.

And I just adore cranberry sauce. The homemade version. Thick with plump berries that have just burst. Mmm. Delicious. I purchase large bags (3 lbs) from Costco around Thanksgiving and keep them in the freezer. Then when I’m hit with the cranberry craving, I can whip up a quick batch of sauce and enjoy the awesomeness that is homemade cranberry sauce. Yummy.

Tonight I took a whole chicken and roasted it in a pyrex baking dish, uncovered, until crispy brown. At this point, the legs literally fall off the body. Tender. Juicy. Delicious.

After the chicken had finished, I made the cranberry sauce. Few cups of cranberries in some water with some sugar tossed in. Maybe 2 cups berries, 1-1/2 cups water, and 1 cup of sugar. Boiled over medium high until the berries burst and it starts to thicken.

We enjoyed our chicken and cranberries with a side of boiled fingerling potatoes that were tossed in salt, pepper and butter and stalks of tender and crisp fresh asparagus. Steamed for just a few moments and then drizzled with butter and fresh ground salt and pepper. Food fit for a king.

Asparagus cooking tips
Cooking fresh asparagus is very easy to do. My 16 year old son did it for the first time the other day with little instruction from me. It was delicious.

You’ll want to cut the tough ends off. These are typically the bottom 1+/- inch of the stalks. Lay the stalks in a frying pan and add just enough water to cover the bottom. Cover and turn the burner to medium.

Once the water starts to boil, turn the burner off, leave the frying pan in place, and let sit for 3-4 minutes.

Use tongs to gently remove the stalks from the pan and into the serving dish. Drizzle with melted butter or olive oil (the best!) and fresh ground salt and pepper.

Enjoy!