Chicken in cranberry sauce

Sort the cranberries and rinse thoroughly with hot water. Then you need to squeeze the juice out of it. To do this, you can chop the cranberries in a food processor or pass through a meat grinder, then rub through a sieve. You can also squeeze the juice in a juicer. Dilute to taste with water, add a little sugar and ground pepper. It is important to remember here that the amount of sugar greatly affects the final taste of the dish and the exact amount depends on your preferences. By trial and error, you will find your ideal concentration!

We wash the chicken and cut it into pieces together with the bones. If we fry parts of the chicken – the shins, the thighs – then we put them whole. We put the frying pan on medium heat, pour a little refined sunflower oil on the bottom, then put the chicken pieces. We cut the onion smaller, spread it on the meat, salt, pepper and fry until the chicken is ready.

Remove the frying pan from the stove and pour cranberry juice on the meat. Then cover tightly with a lid and leave for 10-15 minutes to sweat and soak in sourness. Also, a frying pan with chicken can be put on low heat for 5-10 minutes, but you need to take into account that the sauce will not be so bright. Chicken is served in cranberry sauce hot on a lettuce leaf, decorated with whole cranberries.