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Chicken a la Cranberry

Recipe photo courtesy of Justin Walker

For this riff on the French bistro classic duck a l'orange, chicken legs are seared to golden-brown perfection before being roasted with leftover cranberry sauce enlivened with shallots, sherry vinegar, and chicken broth. The result is a simple yet luxurious sweet-and-sour dish fit for a fancy dinner party but also quick enough for a weeknight supper.

Total Time Prep Servings

Ingredients

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Cook's Notes

Serve over mashed potatoes or steamed rice.

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