Chicken Thighs In Cranberry Wine Sauce And Cranberry Snap

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats			2	Servings

INGREDIENTS

50	g	Wild rice and long grain
		rice mix
1	T	Olive oil
500		Boiling water
		Knob of butter
6		Boneless chicken thighs
2	t	Plain flour
2	T	Olive oil
2		Shallots
2		Cloves garlic, crushed
125	g	Fresh cranberries
3/4	pt	Dry red wine
1/4	pt	Chicken stock
1		Heaped tbsp tomato puree
2	T	Soft brown sugar
1		Bay leaf
25	g	Flaked almonds
		Parsley, for garnish
		Salt and milled black pepper
200		Cranberry juice
50		Southern Comfort
1		Cinnamon stick

INSTRUCTIONS

Heat a saucepan with a little olive oil. Add the rice and stir-fry  for
30 seconds. Add 500ml boiling water and a good pinch of salt.  Simmer,
stirring occasionally for 15-18 minutes.  2 Heat the oil in a large
deep frying pan. Coat the chicken thighs in  the flour and shake off
the excess.  3 Fry the chicken on a high heat until golden on all
sides. Heat some  water in a small saucepan to blanch the sugar snap
peas and season  with salt.  4 Finely chop the shallots. Remove the
browned chicken thighs from  the pan and set aside.  5 Add the chopped
shallots and crushed garlic to the pan and stir in  the remaining
flour. Fry gently for a few seconds and add the red  wine.  6 Replace
the chicken pieces and add the cranberries, stock, tomato  puree and
sugar. Season well with salt and freshly milled black  pepper.  7 Lower
the heat and simmer for 6-8 minutes until the chicken is  cooked
through and the sauce has thickened.  8 Blanch the sugar snap peas for
two minutes. Heat a small frying pan,  toast off the flaked almonds and
set aside. Drain the sugar snap peas  and rinse briefly under cold
water and set aside.  9 Add the cranberry juice, Southern Comfort and
cinnamon stick in a  small saucepan and gently heat through. Pour into
glass mugs.  10 Drain off the rice and lace with a small knob of
butter. To serve,  spoon the rice into an oiled mould and turn out onto
a serving plate.  Arrange three chicken thighs on the plate and spoon
over the  cranberry sauce.  11 Arrange the sugar snap peas on the plate
and pile the almonds on  the rice. Garnish with a sprig of parsley and
serve with the  Cranberry Snap.  Converted by MC_Buster.  Recipe by:
Can't Cook Won't Cook  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1040 Calories From Fat: 275 Total Fat: 31g Cholesterol: 200mg Sodium: 469.1mg Potassium: 2031.7mg Carbohydrates: 134.6g Fiber: 16.9g Sugar: 45.7g Protein: 52.6g

Mixed marriages violate the nature of the intimate relationship that marriage creates. Marriage creates a family and God’s people are to serve Him in their families. Families are the primary unit of spiritual nurture in the covenant of God because they are the instrument by which and the setting in which children are not only born but raised. Families have a great deal to do, in the economy of God’s grace, with the transmission of the faith from one generation to another. They must because of the nature of the relationship between parents and children: the intimacy, the constancy, the dependence, the trust, the example, the instruction that happens in a family and, especially, in a godly family. To take an unbeliever to wife, to bring into that family circle, in the key role of wife and mother, a woman who does not love God or know his salvation, who does not reverence his Word and law, is to violate the very purpose of a family and render it incapable of being and doing what it has been created for... He made the family, the godly family the instrument of his grace in the children’s lives. But a spiritually mixed marriage injects poison into the children’s milk.

Robert Rayburn