Scarlet Chicken Recipe

Name: Scarlet Chicken
Prep time: 25 min
Cook time: 105 min
Total time: 130 min
Yield: Serves 1 or more
Ingredients: Bing Cherry; Dried Cranberries; Chicken Breasts; 1 cup orange juice; Sherry Wine; 1/2 cup packed brown sugar; 2 tablespoons potato starch (or 2 tablespoons all-purpose flour/cornstarch)

This vibrant Scarlet Chicken recipe is a showstopper for both Passover and Thanksgiving! Originally a Passover classic, it's easily adapted for Thanksgiving by simply swapping potato starch for flour or cornstarch. The sweet and savory sauce, bursting with dried cherries and cranberries, coats juicy chicken to perfection. Freezes beautifully for future feasts! Get ready to impress your guests with this stunning, flavorful dish.

Prep Time 25 mins

Cook Time 105 mins

Calories 459 kcal

Protein 91g

Rating 4.7 (3 Reviews)

Recipe Actions

Share this recipe:

Recipe Author

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Scarlet Chicken

Bing Cherry
Dried Cranberries
Chicken Breasts
1 cup orange juice
Sherry Wine
1/2 cup packed brown sugar
2 tablespoons potato starch (or 2 tablespoons all-purpose flour/cornstarch)

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Scarlet Chicken? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Scarlet Chicken

Preheat oven to 350°F (175°C).
Place 1 cup dried cherries and 1/2 cup dried cranberries in a medium bowl and cover with 1 cup hot water. Let stand for 10-15 minutes.
Drain the dried fruit and set aside.
Arrange 4 lbs bone-in, skin-on chicken pieces (thighs and drumsticks work well) in an oblong baking pan, skin-side up.
In a medium bowl, whisk together 1 cup orange juice, 1/2 cup sherry, and 1/2 cup packed brown sugar.
Stir in the drained dried cherries and cranberries.
Add 2 tablespoons potato starch (or 2 tablespoons all-purpose flour/cornstarch), whisking until completely dissolved.
Pour the sauce evenly over the chicken pieces.
Bake uncovered for 45 minutes.
Baste the chicken with the sauce. Continue baking for another 30-40 minutes, covering the baking pan loosely with aluminum foil during the last 15 minutes to prevent over-browning.
The chicken is done when the internal temperature reaches 165°F (74°C) and the sauce has thickened. If the sauce becomes too thick before the chicken is cooked through, add 1/4 cup orange juice or water during the last 15 minutes of baking.
Let the chicken rest for 10 minutes before serving. Enjoy!