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Name: Chicken Thighs in Cranberry Wine Sauce And Cranberry Snap
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 2
Cuisine: American
Ingredients: 1/4 pt Chicken Stock; 1 Bay leaf; 125 g Fresh cranberries; 6 Boneless chicken thighs; 2 ts Plain flour; 1 heaped tbsp tomato puree; 2 tb brown sugar Soft; 2 Shallots; 25 g Flaked almonds; 2 tb olive oil; Salt and milled black pepper; 50 g Wild rice and long grain; 3/4 pt Dry Red Wine; 2 Garlic crushed; 1 tb olive oil; 500 ml Boiling water; Parsley for garnish; 1 knob butter

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INGREDIENTS

1/4 pt Chicken Stock
1 Bay leaf
125 g Fresh cranberries
6 Boneless chicken thighs
2 ts Plain flour
1 heaped tbsp tomato puree
2 tb brown sugar ; Soft
2 Shallots
25 g Flaked almonds
2 tb olive oil
Salt and milled black pepper
50 g Wild rice ; and long grain
3/4 pt Dry Red Wine
2 Garlic ; crushed
1 tb olive oil
500 ml Boiling water
Parsley ; for garnish
1 knob butter

Servings

INSTRUCTIONS

MMMMM-------------------FOR THE CRANBERRY SNAP------------------------ 200 ml Cranberry juice 50 ml Southern Comfort 1 Cinnamon stick 1 Heat a saucepan with a little olive oil. Add the rice and stir-fry for 30 seconds. Add 500ml boiling water and a good pinch of salt. Simmer, stirring occasionally for 15-18 minutes. 2 Heat the oil in a large deep frying pan. Coat the chicken thighs in the flour and shake off the excess. 3 Fry the chicken on a high heat until golden on all sides. Heat some water in a small saucepan to blanch the sugar snap peas and season with salt. 4 Finely chop the shallots. Remove the browned chicken thighs from the pan and set aside. 5 Add the chopped shallots and crushed garlic to the pan and stir in the remaining flour. Fry gently for a few seconds and add the red wine. 6 Replace the chicken pieces and add the cranberries, stock, tomato puree and sugar. Season well with salt and freshly milled black pepper. 7 Lower the heat and simmer for 6-8 minutes until the chicken is cooked through and the sauce has thickened. 8 Blanch the sugar snap peas for two minutes. Heat a small frying pan, toast off the flaked almonds and set aside. Drain the sugar snap peas and rinse briefly under cold water and set aside. 9 Add the cranberry juice, Southern Comfort and cinnamon stick in a small saucepan and gently heat through. Pour into glass mugs. 10 Drain off the rice and lace with a small knob of butter. To serve, spoon the rice into an oiled mould and turn out onto a serving plate. Arrange three chicken thighs on the plate and spoon over the cranberry sauce. 11 Arrange the sugar snap peas on the plate and pile the almonds on the rice. Garnish with a sprig of parsley and serve with the Cranberry Snap. Recipe by: Cant Cook Wont Cook

NOTES

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Chicken Thighs in Cranberry Wine Sauce And Cranberry Snap

1/4 pt Chicken Stock
1 Bay leaf
125 g Fresh cranberries
6 Boneless chicken thighs
2 ts Plain flour
1 heaped tbsp tomato puree
2 tb brown sugar Soft
2 Shallots
25 g Flaked almonds
2 tb olive oil
 Salt and milled black pepper
50 g Wild rice and long grain
3/4 pt Dry Red Wine
2 Garlic crushed
1 tb olive oil
500 ml Boiling water
 Parsley for garnish
1 knob butter

MMMMM-------------------FOR THE CRANBERRY SNAP------------------------    200 ml Cranberry juice     50 ml Southern Comfort      1    Cinnamon stick   1 Heat a saucepan with a little olive oil. Add the rice and stir-fry  for 30 seconds. Add 500ml boiling water and a good pinch of salt.  Simmer, stirring occasionally for 15-18 minutes.    2 Heat the oil in a large deep frying pan. Coat the chicken thighs in  the flour and shake off the excess.    3 Fry the chicken on a high heat until golden on all sides. Heat some  water in a small saucepan to blanch the sugar snap peas and season  with salt.    4 Finely chop the shallots. Remove the browned chicken thighs from  the pan and set aside.    5 Add the chopped shallots and crushed garlic to the pan and stir in  the remaining flour. Fry gently for a few seconds and add the red  wine.    6 Replace the chicken pieces and add the cranberries, stock, tomato  puree and sugar. Season well with salt and freshly milled black  pepper.    7 Lower the heat and simmer for 6-8 minutes until the chicken is  cooked through and the sauce has thickened.    8 Blanch the sugar snap peas for two minutes. Heat a small frying pan,  toast off the flaked almonds and set aside. Drain the sugar snap peas  and rinse briefly under cold water and set aside.    9 Add the cranberry juice, Southern Comfort and cinnamon stick in a  small saucepan and gently heat through. Pour into glass mugs.    10 Drain off the rice and lace with a small knob of butter. To serve,  spoon the rice into an oiled mould and turn out onto a serving plate.  Arrange three chicken thighs on the plate and spoon over the  cranberry sauce.    11 Arrange the sugar snap peas on the plate and pile the almonds on  the rice. Garnish with a sprig of parsley and serve with the  Cranberry Snap.        Recipe by: Cant Cook Wont Cook

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Nutrition

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Serving Size: 1 Serving (783g)
Recipe Makes: 2

Calories: 1126
Calories from Fat: 574 (51%)

Amt Per Serving		% DV

	Total Fat 63.8g	85 %
	Saturated Fat 31.9g	159 %
	Monounsaturated Fat 21.7g
	Polyunsanturated Fat 5.5g
Cholesterol 227.2mg		70 %
Sodium 392.2mg		14 %
Potassium 1115.4mg		29 %
Total Carbohydrate 74.4g		22 %
	Dietary Fiber 6.5g	26 %
	Sugars, other 67.9g
Protein 36g		51 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1126

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