On the Table: Braised Chicken with Fruit and Nuts

Braises are one of my favorite things to make.  They allow all the ingredients to mingle in one pot, and once they get started they require almost no tending.  Tonight, I decided to make braised chicken with fruit and nuts, rather than the traditional vegetables.  It was super easy, and absolutely delicious!  To prepare:

Preheat the oven to 325 degrees.

Coat the bottom of a large ovenproof pot (that has a lid) with canola oil.  Put the pot over medium-high heat. 

When the oil gets hot, add into the pot 6-8 chicken drumsticks (thighs would also be fantastic).  Brown the chicken on all sides.  The chicken should fit into the pot in a single layer; if it doesn't, you can do this step in multiple batches.   

When the chicken is browned, add into the pot the following:  1/3 of a cup red wine (you could use balsamic vinegar if you don't want to use wine); 1/2 of a cup of dried cherries; 1/2 of a cup of dried cranberries; 1/3 of a cup of chopped walnuts; and enough chicken stock to go about 2/3 of the way up the chicken.  Bring the liquid to a simmer, then cover the pot and put it into the preheated oven.  Cook for approximately 45 minutes.

While the chicken is cooking, prepare some rice.

Remove the pot from the oven, and remove the chicken from the pot.  Bring the liquid to a simmer and reduce at least by half to create a sauce.  Season to taste.

Serve and enjoy!