Chicken a la Cranberry

cranberry chicken with greens on plate with cutlery
Photo: Justin Walker
Prep Time:
20 mins
Total Time:
45 mins

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.


  • 4 whole chicken legs (about 2 ½ pounds), patted dry

  • Kosher salt and freshly ground pepper

  • 2 tablespoons extra-virgin olive oil

  • 2 shallots, minced (½ cup)

  • 2 tablespoons sherry vinegar

  • 1 cup Classic Cranberry Sauce or store-bought cranberry sauce

  • ½ cup homemade or store-bought low-sodium chicken broth


  1. Preheat oven to 375 degrees. Season chicken with salt and pepper. Heat a large ovenproof skillet over medium-high; swirl in oil. Add chicken in a single layer, skin-sides down. Cook, flipping once, until browned on both sides, 8 to 10 minutes. Transfer to a plate.

  2. Remove all but 2 tablespoons fat from skillet; reduce heat to medium. Add shallots and cook until softened, about 2 minutes. Add vinegar and boil 30 seconds. Add cranberry sauce and broth; simmer until reduced and thickened slightly, 2 to 3 minutes. Return chicken, skin-sides up, and any accumulated juices to skillet. Spoon enough of cranberry mixture over each leg to coat.

  3. Transfer to oven and roast until a thermometer inserted into thickest parts of chicken (nearest but not touching bones) registers 165 degrees, 20 to 25 minutes. Spoon remaining cranberry mixture evenly over chicken; serve.

Cook's Notes

Serve over mashed potatoes or steamed rice.

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