Ruby Red Grapefruit and Cranberry Chicken

• Meat

  • 3 lbs Chicken breast, bone-in and skin-on

• Produce

  • 1 cup Cranberries, whole fresh or frozen
  • 1 tbsp Grapefruit, zest

• Condiments

  • 1 14-ounce can Berry cranberry sauce, whole
  • 1/4 cup Honey

• Baking & Spices

  • 1/4 tsp Black pepper, freshly ground
  • 2 tbsp Brown sugar
  • 1/4 tsp Cloves, ground
  • 1 1/4 tsp Kosher salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 3 tbsp Butter

• Other

  • 2 Large or 3 medium pink grapefruits, peeled and flesh removed from pulp (about three cups of grapefruit sections
  • 1 cup Ruby red 100% pure grapefruit juice, unsweetened

Found on afamilyfeast.com

Directions

• Preheat oven to 350 degrees F.
• In a medium pot, place all sauce ingredients except grapefruit sections. Bring to a boil and simmer for ten minutes then remove from heat.
• Pat chicken dry then salt and pepper both sides.
• In a large skillet or fry pan, melt butter in oil over medium high. When the butter starts to froth, place half the chicken pieces skin side down and cook four minutes. Flip and cook four more minutes (we recommend that you use a splatter screen to avoid a mess). Move seared chicken to a 9X13 baking dish skin up. Cook second half of chicken the same way and place in casserole dish with the first half.
• Pour the sauce over the chicken and cover the pan with parchment paper then foil and bake for 30 minutes.
• Remove from oven and discard paper and foil and cover the tops with the grapefruit sections and bake for 15 more minutes.
• Serve chicken pieces with hot grapefruit sections and sauce over top.