Chicken with Garlic Mashed Potatoes and Cranberry Sauce:
I feel like I’m always on a roller coaster. I’m up then down then back up again. The important part to note is that I’m back up! You feel me? Life, if you’re aware and present, is a constant change of events that no one can predict and it’s your stability as an individual that helps you maintain your balance. What am I talking about? I too struggle to find balance, but know it’s okay to struggle.
When I’m battling to find stable ground, I crave good down-home comfort food. It always makes me feel better! This Chicken with Garlic Mashed Potatoes and Cranberry Sauce recipe is all about hearty down-home cooking. I was surfing the net on what to make with some fresh cranberries I had on hand and up pops this Martha Stewart Living recipe which looks absolutely delicious. How can Chicken with Garlic Mashed Potatoes and Cranberry Sauce go wrong? So satisfying! I’ve been going a little Cranberry crazy since Thanksgiving.
This weekend is count down to Christmas and I’ll be kicking our holiday preparations into high gear…I hope!
Ali in the Valley
Photo by: Ali
Recipe for Chicken with Garlic Mashed Potatoes and Cranberry Sauce:
Ingredients for Chicken and Cranberry Sauce:
2 tablespoons butter
1 1/2 teaspoons dried thyme
Coarse salt and ground pepper
4 bone-in chicken breasts (8 ounces each)
1 medium onion, finely chopped (about 1 cup)
1/2 teaspoon dried sage
2 cups reduced-sodium chicken broth
1 cup cranberries
1/4 cup sugar
1 teaspoon cornstarch (mixed with 1 tablespoon water)
Ingredients for Garlic Mashed Potatoes:
4 medium russet potatoes
1 head peeled garlic cloves (about 15)
1 1/2 cups milk
1/2 cup butter (1 stick), cut into small pieces
Directions for Chicken and Cranberry Sauce:
Preheat oven to 450 degrees. In a small bowl, mix 1 tablespoon butter, 1 teaspoon thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Rub evenly under chicken skin. Place on a rimmed baking sheet; roast skin side up until skin is golden brown and meat is cooked through, about 25 minutes. Meanwhile, melt remaining tablespoon butter in a large saucepan over medium heat. Cook onion, stirring occasionally, until golden, about 8 minutes. Add sage and remaining 1/2 teaspoon thyme; cook 1 minute. Add broth; simmer until reduced to 1 1/2 cups, 10 to 15 minutes. Strain mixture; return to saucepan. Add cranberries and sugar; boil until berries burst, 5 to 8 minutes. Whisk in cornstarch mixture; return to a boil. Cook until slightly thickened, 1 to 2 minutes. Remove from heat (sauce will thicken as it stands). Season with salt and pepper. To serve, spoon sauce over chicken and garlic mashed potatoes.
Directions for Garlic Mashed Potatoes:
Peel potatoes and quarter lengthwise; cut crosswise 1/2 inch thick. In a 5-quart saucepan, combine potatoes and garlic cloves; cover with water (about 8 cups) by 1 inch. Add 1 tablespoon salt. Bring to a boil; reduce heat, and simmer until potatoes are easily pierced with the tip of a paring knife, 25 to 30 minutes. Drain; return garlic and potatoes to pan. Stir over medium-high heat until dry, 1 to 2 minutes. Remove from heat. In a small saucepan, bring milk to a boil; pour over potatoes. Add butter and 1 teaspoon of salt. Mash until smooth and creamy.