Cranberry Lacquered Chicken

Thanksgiving is over, and it’s time for our favorite holiday pasttime: figuring out what to do with the leftovers. People often think of ways to creatively re-make leftovers like turkey, ham, mashed potatoes and more into new dishes. But what about Thanksgiving’s favorite condiment, cranberry sauce or compote?

This elegant, yet surprisingly easy meal can be done using your leftover cranberry compote or sauce. If you are using canned or jellied cranberry sauce, simply simmer it in a sauce pot until it’s broken down with the rest of the ingredients listed below, minus the sugar.

But don’t think you have to wait until the holidays to make this meal. You can easily make your own compote at home and even use a whole roasted chicken. Now tell me your guests would not be impressed!


  • 4 organic chicken leg-quarters
  • 1 tsp salt
  • Fresh cracked pepper
  • 1/2 cup cranberry compote

Cranberry/Apricot Compote

  • 16 oz fresh cranberries
  • 1/2 cup apricot preserves
  • 1 cup granulated sugar
  • 1/4 tsp ground cinnamon
  • 1 cup water


Cranberry/Apricot Compote

In a sauce pot, bring all the ingredients to a boil and simmer on low heat for about 20-30 until the cranberries pop and the sauce has thickened. Taste for sweetness. Set aside and let cool.

Cranberry Lacquered Chicken

Heat the oven to 425 degrees. Salt and pepper all sides on the chicken and place in a shallow baking dish.

Spread some compote on the chicken and bake, uncovered for 30 minutes. Take the dish out of the oven and add more compote on top of the chicken, and place back in the oven for another 30 minutes.

Serve with steamed asparagus or any other of your favorite sides. You can refrigerate the rest of the compote for up to one week.

*Make sure to set aside a different spoon/brush to use while spreading compote on the raw chicken to avoid cross-contamination.

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