Mushroom and Cranberry Chicken

• 1 1/2 cups fresh cranberries, rinsed and picked over
• 1/3 cup sugar
• 2 tablespoons corn, grapeseed, or other neutral oil
• 1 chicken, 3 to 4 pounds, cut into serving pieces, or 2 1/2 to 3 pounds chicken parts, trimmed of excess fat
• Salt and black pepper to taste
• 3 garlic cloves, chopped
• 1 medium onion, chopped
• 1/2 pound button, cremini, or shiitake mushrooms, trimmed and sliced, shiitake stems discarded (or saved for stock)
• 1 fresh rosemary sprig, chopped, or 1 teaspoon dried
• 1/2 cup dry white wine

1. Combine the cranberries, sugar, and 3/4 cup water in a small saucepan and turn the heat to medium-low.
2. Cover and cook, stirring occasionally, until the berries are broken and the mixture is saucy, 10 to 15 minutes.
3. Remove from the heat and set aside.
4. Meanwhile, put the oil in a deep skillet or flameproof casserole, preferably nonstick, with a lid.
5. Turn the heat to medium-high and wait a minute or so, until the oil is hot.
6. Add the chicken, skin side down, and brown it well, rotating and turning the pieces as necessary, and sprinkling with salt and pepper as it cooks, 10 to 15 minutes.
7. Finish the browning with the skin side up.
8. Stir in the garlic, onion, mushrooms, rosemary, and wine.
9. Turn the heat to low, cover, and simmer until the chicken is tender, 20 to 30 minutes.
10. Serve the chicken with the mushrooms and pan juices and top with the cranberry sauce.

fresh cranberries, sugar, corn, chicken, salt, garlic, onion, button, rosemary, white wine

Taken from www.epicurious.com/recipes/food/views/mushroom-and-cranberry-chicken-386471 (may not work)