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Roast Chicken with Cranberry Gravy

Source of Recipe

From Member Cheri


List of Ingredients

1 pound boneless, skinless chicken breasts
1 whole clove garlic, smashed
1/4 teaspoon freshly ground black pepper
1 (2-inch) sprig fresh rosemary
15 sage leaves
6 sprigs thyme
2 pounds sweet potatoes, peeled and cut into 1-inch slices

Cranberry Gravy
1/2 onion, peeled and sliced
4 whole cloves
1 clove garlic, bashed, peeled, and sliced
10 peppercorns
1 (2-inch) sprig fresh rosemary
1 cup low-sodium chicken stock
1-1/2 cups cran-apple juice, divided
1/4 c. cranberries that have been precooked (boil in 2 cups all natural apple juice until cooked – reserve 1 ½ cups + 3 T. of the cooking juice)
1-1/2 tablespoons arrowroot mixed with 3 tablespoons reserved cranberry-apple juice


Recipe

The Chicken:
1. Preheat the oven to 350 degrees . Pat chicken breasts with clean cloth to dry them. Rub with the garlic and sprinkle with and pepper.

2. Stuff the herbs between 2 breasts and tie together. Place on a rack in a roasting pan large enough to hold the chicken and the sweet potatoes.

3. Bake until the internal temperature reaches 165 degrees F and chicken is no longer pink. After 20 minutes, put the sweet potatoes in the pan with chicken and let them bake for another 30 minutes. Remove from the oven and transfer the chicken and sweet potatoes to a carving board, reserving the cooking juices in the pan.

The Cranberry Gravy:

1. In a saucepan, combine the onion, cloves, garlic, peppercorns, rosemary, chicken stock, and 1 cup of the cranberry apple juice. Cover, bring to a boil, lower the heat, and simmer for 1 hour.

2. After the chicken has been removed from the oven, finish the gravy by pouring a little of the strained gravy liquid into the roasting pan to deglaze it.

3. Pour the juices into a medium-sized saucepan with the rest of the strained gravy liquid, add the remaining 1/2 cup of cranberry apple juice and the cranberries, and bring to a boil.

4. Remove from the heat, stir in the arrowroot mixture, return to the heat, and bring to a boil to thicken and clear, about 30 seconds.

To serve: Carve the chicken into thin slices and nestle them beside the sweet potatoes, ladled with the gravy. Steamed broccoli florets and stalks would complete the picture.