Chicken with Cranberries

Boil the cranberries with sugar and water until the berries burst open. Heat the oven to 220 °C.

Rinse the chicken and rub dry. Remove peel from apple, core and cut into cubes. Peel onions and shallots and cut onions into small cubes.

Cut the lemon in half and drizzle the chicken inside and out with the juice. Mix maple syrup, ginger, mustard, thyme, pepper, new spice and salt and rub the chicken with this mixture. Form the culinary herbs into the abdominal cavity of the chicken.

Place the chicken breast down in a roasting pan or fat pan, spread the shallots and apple pieces evenly over it, drizzle with the oil and place in the oven for 30 minutes.

In a saucepan, boil the chicken soup, orange juice and a few spoonfuls of the thickened cranberry jam with the two diced onions for about 20 min.

Remove the chicken from the heat and pour 1 cup of the reduced clear soup. Reduce the temperature in the oven to 200 °C. Cook the chicken for another 30 min. and cover with parchment paper in case it gets too dark. While doing so, repeatedly baste with the orange-cranberry clear soup. Finally, cut the legs into small pieces, place next to the chicken and cook in the stove for another 10 minutes.

Arrange chicken with the cranberry-apple sauce on plates.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – these also stand out

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