Preparation time: 10 mins
Cooking time: 1 1/2 hours
1 lb boneless & skinless chicken, cut in cubes
salt & pepper, to taste
1 cup flour
1/2 cup oil
1 onion, cut into small wedges
2 carrots, peeled & cut into thick slices
2 celery ribs, cut into thick slices
1 1/2 lb potatoes, washed & quartered
1 clove garlic, chopped
1 cup fresh or frozen cranberries
1 1/2 cup cranberry juice
1 1/2 cup beef broth
1/2 cup white sugar
1/2 cinnamon stick
Season chicken with salt & pepper on both sides. Thoroughly dredge in flour.
In a hot oven-proof skillet with oil; sauté chicken until golden brown, about 3 minutes. Set chicken aside. Pour off excess oil from skillet; leaving a small amount.
Add onion, carrot, celery, potato, garlic and cranberries to hot skillet. Sauté for 3 minutes. Add cranberry juice, beef broth, sugar, cinnamon stick and chicken; bringing to a simmer. Remove from stove, cover tightly with lid or foil. Bake in preheated 325 F oven for 1 1/2 hours.