Traditional recipes

Chicken Breasts with Cranberry Agrodolce

Chicken Breasts with Cranberry Agrodolce

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  • 2 teaspoons vegetable oil
  • 1 medium red onion, chopped
  • 1 Granny Smith apple, peeled, cored, chopped
  • 2 cups fresh (or frozen, thawed) cranberries
  • 2 tablespoons pure maple syrup
  • 1 tablespoon balsamic vinegar


  • 2 large bone-in, skin-on chicken breasts, each cut in half crosswise
  • 8 fresh sage leaves (optional)
  • Freshly ground black pepper

Recipe Preparation

  • Heat 2 tsp. oil over medium heat in a large saucepan. Add onion and a pinch of salt and cook, stirring occasionally, until the edges of the onion pieces become translucent, about 8 minutes. Stir in apple, cranberries, syrup, and vinegar. Increase heat to high and cook until cranberries begin to pop, about 5 minutes. Reduce heat to medium-low and cook until apples are soft, 8-10 minutes. Serve warm or at room temperature. DO AHEAD: Agrodolce can be made a day ahead. Cover and chill. Return to room temperature before serving.

  • Preheat oven to 425°. Loosen the skin on each piece of chicken, leaving it connected around the edges. Rub some salt and minced garlic under skin onto the breast meat. Tuck 2 sage leaves, if using, under skin of each piece of chicken. Season skin with salt and pepper.

  • Heat a large ovenproof skillet over medium-high heat. Brush pan with oil; lay chicken pieces, skin side down, in skillet. Cook until skin is golden brown, 7-8 minutes. Turn chicken pieces over and transfer to oven. Cook until meat is fully cooked, 15-18 minutes. Let rest for 5 minutes before serving topped with agrodolce.

,Photos by Kimberley HasselbrinkReviews Section

Cranberry Chicken Salad

I do love me some chicken salad! Anytime I have a little bit of chicken leftover from a meal, I pull it and whip it into some form of chicken salad for lunch the next day. I even get the larger rotisserie chickens when I buy them just so I can make some chicken salad the next day. Might be a good basic deli style chicken salad, which I love. Might be a slightly fancier grown up chutney style version served on some still warm croissants. It might just be this one!

Made with a mayonnaise dressing, sweetened with honey, with some pecans and dried cranberries thrown in, it's as equally great on a sandwich, as it is just spread on crackers or stuffed in a tomato. It would sure serve as a fabulous appetizer for any party, or to hold over your holiday guests until the big meal.

By the way, it's pretty fabulous made with some of that leftover holiday turkey too! Here's how to make it.

For more of my favorite salad recipes, visit my page on Pinterest!

If you make this or any of my recipes, I'd love to see your results! Just snap a photo and hashtag it #DeepSouthDish on social media or tag me @deepsouthdish on Instagram!

Recipe: Cranberry Chicken Salad

  • 3 cups shredded, cooked chicken
  • 1 rib celery , chopped
  • 1/3 cup finely chopped purple onion , optional
  • 1/2 cup dried cranberries
  • 1/3 cup chopped pecans
  • 1 cup mayonnaise
  • 1 tablespoon honey
  • 1/2 tablespoon apple cider vinegar
  • 1/4 teaspoon seasoned salt (like Lawry's), or to taste
  • 1/4 teaspoon freshly ground black pepper

Pull chicken and toss with celery, onion, cranberries and pecans. In a small bowl, whisk together the mayonnaise, honey, vinegar, salt and pepper. Pour over the chicken mixture and gently toss. Taste and adjust seasonings. Cover and refrigerate for several hours, or preferably overnight. Allow to come to room temperature, adding more mayonnaise only if needed to moisten. Serve on bread, rolls, crackers, stuff into a tomato, or scoop over a bed of shredded lettuce.

Cook's Notes: If you use a rotisserie chicken, or highly seasoned leftover chicken, taste before adding any additional salt or pepper. If you're poaching or grilling raw chicken, you'll likely need to add more seasoning than called for. Taste and adjust.

Check These Recipes Out Too Y’all!

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Recipe Summary

  • 6 skinless, boneless chicken breast halves
  • ¼ cup all-purpose flour
  • ½ teaspoon salt
  • 1 pinch ground black pepper
  • 3 tablespoons butter
  • 1 (14.5 ounce) can stewed tomatoes, with liquid
  • ½ cup water
  • 2 tablespoons brown sugar
  • 2 tablespoons distilled white vinegar
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon salt
  • 2 teaspoons chili powder
  • 1 teaspoon mustard powder
  • ½ teaspoon celery seed
  • 1 clove garlic, minced
  • ⅛ teaspoon hot pepper sauce

In a shallow dish or bowl, combine flour, 1/2 teaspoon salt and ground black pepper. Coat chicken breasts with flour mixture. Melt butter in a large skillet over medium heat, and brown chicken on all sides. Remove from skillet, and drain on paper towels.

In the same skillet, combine the tomatoes, water, brown sugar, vinegar and Worcestershire sauce. Season with salt, chili powder, mustard, celery seed, garlic and hot pepper sauce. Bring to a boil reduce heat, and return chicken to skillet. Cover, and simmer for 35 to 40 minutes, or until chicken is tender, no longer pink and juices run clear.

Rachael may be the "Burger Queen," but over the years, many a chicken dish has made an appearance on the show. And since you all seem to eat them up (pun intended), we thought we'd round up 50 of your all-time favorites.

Scroll through to see if your go-to chicken dish made the list:

Nothing beats juicy, crunchy chicken fingers for dinner!

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This Buffalo chicken casserole made with cauliflower is packed with protein + fat (hello, bacon) and gluten-free, so it's keto diet friendly.

A crunchy and refreshing slaw accompanies this easy pan-fried chicken coated with a tangy balsamic sauce.

Rach's Sticky Asian Chicken is glazed with a sweet, garlic-ginger sauce & served over a veggie-packed green rice.

A spiced flour mixture and an herbed buttermilk brine makes Rach's Southern fried chicken over-the-top delicious.

This cheesy casserole is traditionally made with rotisserie chicken, but could be just as tasty using diced or pulled leftover turkey.

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Rach makes a creamy chicken marsala that's chock full of meaty mushrooms.

Looking for something a bit more basic? Curtis Stone shares his recipe for classic Chicken Marsala.

Guy Fieri brines the chicken before coating with seasoned panko & frying for extra-juicy, crunchy tenders finished with his special fry seasoning.

Breaded chicken gets baked to crunchy perfection then sandwiched between melted mozzarella & a light, fresh tomato sauce in Lidia Bastianich's Pizzaiola recipe.

Frozen breaded chicken cutlets + jarred sauce make this recipe from QVC host David Venable doable just about any night of the week.

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A quick food processor tomato sauce and a smart technique that allows you to put the dry pasta directly into the casserole before baking makes this dish a cinch.

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This take-out classic comes together in minutes, making it ideal for busy weeknight dinners.

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Rach's one-pot soup is a delicious way to eat your broccoli&mdashin a creamy broth with shredded rotisserie chicken + 2 kinds of rice.

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Rach makes an easy tray bake dinner of chicken, potatoes, apples + stuffing balls.

A tangy hot glaze = lip-smackin' chicken from Carla Hall.

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This one-skillet meal&mdashcomplete with sides and sauce&mdashpulls together in minutes before being finished off in the oven.

Pro tip: When pounding the chicken with the mallet, use smooth and firm but even strokes in a down and away motion to avoid tearing the meat, Rach says.

Richard Blais lost 80 lbs with healthy meals like this spatchcock chicken with grilled carrots + tomato-celery salad.

Once you make fried chicken with a potato chip crust, you may never make it any other way.

Bacon serves as the base for this quick-cooking ragu that calls for a rotisserie chicken and fragrant fennel and thyme.

Crisp on the outside and tender on the inside, this buttermilk-coated fried chicken from celebrity chef Curtis Stone is finger-licking good.

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Rach pulls together a hearty rosemary-infused chicken and veggie ragu that's just right for tossing with tubes of rigatoni.

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The classics never get old!

2 versions make this recipe twice as nice! Tomatoes and cheese or hot honey and cheese, you won't lose either way.

"This is a mash-up of 'chicken riggies' and Utica-style greens," Rach says.

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A childhood favorite of Cake Boss Buddy Valastro, chicken saltimbocca is his pick for a quick & easy date night meal.

How to Make Cranberry Chicken Salad:

In a bowl, combine cooked and chopped chicken, chopped celery, finely chopped red onion, dried cranberries, and cut basil:

I use this Crockpot Chicken Breast method for the cooked chicken in all my chicken salads.

I’ve tried pretty much every cooking method with chicken breast: baking at various temperatures, grilling, broiling, poaching, and cooking in the Instant Pot, and making the chicken in the slow cooker is both easiest and results in the most juicy, evenly cooked chicken.

For the chicken salad dressing, combine a great quality mayonnaise, freshly squeezed lemon juice, Dijon mustard, salt, and pepper:

Whisk to combine, then pour the dressing all over the chicken salad ingredients:

There’s one more very important ingredient for the chicken salad…time!

The chicken salad gets better when it gets a chance to sit in the fridge.

That allows the flavors to meld, and also lets the cranberries plump up and get juicy. The good news is that leftovers keep very well, which is why it’s the perfect fridge staple.

I LOVE all the different types of salads like this, so also check out:

I make those all the time too for picnics, lunches, and general fridge snacking. Happy cooking!

Can you freeze cranberry chicken salad? The celery and basil don’t freeze well, so it’s not recommended. Leftovers will last in the fridge for about 5 days.

Heat 1 tablespoon oil in large nonstick skillet over medium-high heat until hot. Season chicken with salt and pepper place in skillet and cook 3 to 5 minutes per side or just until browned and no longer pink in center. Remove from skillet keep warm.

Add remaining oil to skillet sauté shallots for 2 minutes. Stir in wine, syrup, and cranberries. Cook and stir over medium-high heat for 5 minutes.

Combine cornstarch and water stir into skillet. Cook and stir 1 minutes or until thickened and clear. Reduce heat to medium. Add chicken back to skillet spoon sauce over and simmer 1 minute.

5. Chicken Breasts with Cranberry Agrodolce

Chicken breasts in a cast iron pan |

Chicken breasts are anything but boring when you top them with a sweet and tart sauce made with cranberries. Give it a try with Bon Appétit’s simple recipe. While leaving the skin on adds a bit more fat to the chicken, it also helps keep the meat moist while roasting. You can always remove the skin after the chicken’s cooked.

You probably already know this type of meal is great for feeding your muscles and keeping you satisfied. What you may not realize is it could be beneficial for mouth health. One Canadian review from 2010 indicated cranberries may be useful for treating or preventing periodontal disease and cavities. This recipe, which doesn’t add too much sweetener, may be a better choice than other cranberry sauces since sugar can negatively affect oral health.

  • 2 teaspoons vegetable oil
  • 1 medium red onion, chopped
  • Kosher salt
  • 1 Granny Smith apple, peeled, cored, and chopped
  • 2 cups fresh or frozen, thawed cranberries
  • 2 tablespoons maple syrup
  • 1 tablespoon balsamic vinegar
  • 2 large, bone-in, skin-on chicken breasts, cut in half crosswise
  • Kosher salt
  • 1 garlic clove, minced
  • 8 fresh sage leaves
  • Freshly ground black pepper
  • 1 teaspoon vegetable oil

Directions : Heat 2 teaspoons oil over medium heat in a large saucepan. Add onion, season with salt, and cook, stirring occasionally, until translucent, about 8 minutes. Stir in apple, cranberries, syrup, and vinegar. Increase heat to high and cook until cranberries begin to burst, about 5 minutes. Reduce heat to medium low and cook until apples are soft, about 8 to 10 minutes.

Preheat oven to 425 degrees Fahrenheit. Loosen the skin on each piece of chicken, leaving it connected at the edges. Rub some salt and minced garlic under skin on each breast and tuck 2 sage leaves under each piece. Season skin with salt and pepper.

Heat a large ovenproof skillet over medium-high heat. Brush pan with oil and set chicken pieces in pan, skin-side down. Cook until skin is golden, about 7 to 8 minutes. Turn chicken pieces over and transfer pan to the oven. Cook until meat is fully cooked, about 15 to 18 minutes. Let chicken rest for 5 minutes. Serve topped with agrodolce.

Friday, December 7, 2007

Stress Reducer

One of the smartest ways to handle holiday stress is to cook ahead, or to cook dishes that have components that can be re-combined with new ingredients in ways that find you spending less time in the kitchen and more time with your family and/or guests.

Roast Chicken with Herbs and Butter is one of those simple recipes, more a technique really than a recipe, and depending upon the quantities prepared, you can find yourself with a delicious meal and past that, with roast chicken ready and available for use in any number of other dishes.

The only way to go wrong with this recipe (and believe me, if there IS a way I will find it), is to overcook this and be left with dry chicken whose flavor has all gone into the pan juices. The best way to avoid this for me has been to get the chicken pieces sorted out according to size in two pans, and take the pan with the smaller pieces out 10 minutes after turning to rest and finish cooking through. Another option I employ is to cut the chicken breasts into two pieces if they are especially large. And, again, it is best to test for doneness after 10 minutes unless you know your oven (or your protein) really well.

Two meals or more from the energy of one? That always makes for a pretty Merry day in my book.

Roast Chicken with Herbs and Butter

4 (skin on) chicken breast halves or 8 thighs or drumsticks or any combination
8 pats of butter for a total of 2-3 tablespoons
4 teaspoons fresh rosemary leaves (or 2 tsp fresh tarragon, or 2 tbsp snipped fresh dill) or to taste
salt and pepper
1 lemon, cut into quarters

Heat oven to 500 degrees. Loosen skin of chicken and insert a pat or two of butter, depending on size of pieces, and a portion of herbs under the skin.

Sprinkle skin with salt and pepper and place pieces, skin side up, in a roasting pan just large enough to accommodate chicken.

Roast, turning pan from front to back once after 15 minutes (do not turn pieces).

Chicken is usually done when nicely browned, 10 to 15 minutes later (about 30 minutes total). You can cut into a piece or two to make sure juices are running clear.

Serve hot or warm, with lemon wedges.
Yield: 4 servings
Time: 40 minutes

Step 1

Season pork chops with salt and pepper. (I use Cavender’s instead.)

Set pot to saute’, add oil, and brown two chops on ONE side only remove to plate and brown the other two chops on one side only. While the last two chops are browning, put in the onion and scrape it around the bottom of the pan (around the chops) to sort of deglaze. Remove chops to plate.

Pour a small amount of the broth into the pot and scrape bottom to deglaze.

Add rice, remainder of broth, pork chops, then soup.

High pressure for 12 minutes.

Unplug and natural release for 5 minutes.

Quick release remainder of pressure.

Unplug and let sit for 5 minutes.

Remove lid. Remove chops and stir rice.

If you'd like to use brown rice instead of white rice in the same pot with chops.
1 ½ cups long grain brown rice
3 cups liquid
High pressure 33 minutes
Quick release.
Let pot steam 10 minutes.
Remove lid. Stir rice.


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