Cranberry Chicken Stew

Notes: the perfect unique fall/winter stew. This tastes like Thanksgiving in a bowl. 

Serves 4.

4 chicken legs, thighs attached
Salt and freshly ground black pepper
1 cup flour
About 1/3 cup canola oil (enough to generously coat the bottom of your pan)
1 medium onion, chopped
2 carrots, peeled and sliced 1/4-inch thick
2 celery stalks, sliced 1/4-inch thick
1 1/2 pounds red bliss potatoes, washed and quartered
2 large cloves garlic, chopped
1 cup Ocean Spray® Fresh or Frozen Cranberries
1 1/2 cups Ocean Spray® Cranberry Juice Cocktail
1 1/2 cups chicken broth
1/2 cup white sugar
1/2 cinnamon stick


Preheat oven to 325 degrees F.

Add oil to a large and deep ovenproof skillet or a dutch oven pot and heat over medium heat. Season the chicken with salt and pepper on both sides, and thoroughly dredge in flour. When oil is hot, add the chicken to the pan and sear on both sides until golden brown, about 3 minutes per side. Set the chicken aside and carefully pour off all but 1 tablespoon of the remaining oil. Return the skillet to the heat and add the onion, carrot, celery, potato, garlic and cranberries. Cook for 3 minutes. Add the cranberry juice cocktail, broth, sugar, cinnamon stick and chicken legs to the pan and bring to a simmer. Check for seasoning and add more salt if needed. Remove from the stove and make sure the chicken legs are submerged in the liquid. Cover tightly with lid or foil and bake in the oven for 1 ½ hours.

Remove from the oven and let rest covered for at least 15 minutes. Serve the chicken legs in bowls with the vegetables and broth.