Ming Tsai'S Cranberry Hoisin Chicken Rice

• 2 tablespoons olive oil
• 8 chicken thighs (skin on bone in)
• 12 -14 scallions, sliced (2 bunches)
• 2 tablespoons garlic, minced
• 2 cups jasmine rice
• 1/4 cup hoisin sauce
• 1 cup dry red wine
• 3 cups chicken stock (low sodium)
• 1 cup fresh cranberries

1. Preheat oven to 375 degrees F.
2. In a Dutch oven over medium-high heat, heat oil. Brown chicken on both sides. Set chicken aside.
3. In same pot, saute scallions and garlic. Add rice and saute for 1 minute. Add hoisin and stir, then add red wine, stirring occasionally until liquid is reduced by three quarters, about 2 minutes.
4. Add stock, cranberries, and reserved chicken to pot and bring to a simmer; cover and transfer to oven for 30 minutes. Let rest for 10 minutes before serving.

olive oil, chicken, scallions, garlic, jasmine rice, hoisin sauce, red wine, chicken stock, fresh cranberries

Taken from www.food.com/recipe/ming-tsais-cranberry-hoisin-chicken-rice-441371 (may not work)