Braised Chicken with Sweet Potatoes and Cranberries

I chose this dish as our second New Year New Recipes dish. The original dish called for butternut squash, but our grocery store was out, so I used sweet potatoes instead. The original recipe called for chicken legs, but I used a combination of thighs and breasts. I think I would only use breasts next time!This seems to be another hit with Davis, and he said he would eat it if I cooked it again! Score 2-0!

picture courtesy of Martha Stewart

Braised Chicken with Sweet Potatoes and Cranberries - adapted from Martha Stewart's recipe
- 1 1/2 pounds sweet potatoes, peeled and diced into 1 inch pieces (or a little larger)
- 2 Tablespoons extra virgin olive oil
- 2 1/2 pounds bone-in chicken breasts
- Course salt and ground pepper
- 1 red onion, cut into 1/2-inch wedges
- 2 Tablespoons chopped fresh sage
- 4 teaspoons all-purpose flour
- 2 teaspoons ground coriander
- 1 teaspoon ground nutmeg
- 2 cups low sodium chicken broth
- 1/2 cup dried cranberries


In a large Dutch oven or other heavy pot, heat 1 tablespoon oil over medium-high. Season chicken with salt and pepper and, in two batches, cook, skin side down, until skin is golden and crisp, about 5 minutes per batch. Transfer chicken to a plate; pour off fat from pot.


Add 1 tablespoon oil, reserved sweet potatoes, and onion to pot and cook until vegetables are beginning to soften, about 5 minutes. Add sage, flour, coriander, and nutmeg and cook, stirring, until fragrant, about 2 minutes. Add broth and cook, stirring and scraping up any browned bits with a wooden spoon, 1 minute. Nestle chicken, skin side up, in potatoe mixture, add cranberries, and bring to a boil. Reduce heat, partially cover, and simmer until chicken is cooked through and squash is tender, 20 to 25 minutes (probably will take a little longer with breasts).


Hope you enjoy this one as much as we did!