MING TSAI'S CRANBERRY-HOISIN CHICKEN RICE

Taken from the book Celebrity Chefs published by Hearst Books.

MING TSAI'S CRANBERRY-HOISIN CHICKEN RICE
Total time:  1 hour
Makes 4 servings

2 tbsp canola oil
8 bone-in chicken thighs, skin on
2  unches scallions, sliced
2 tbsp. minced garlic
2 cups jasmine rice
1/4 cup hoisin sauce
1 cup dry red wine
3 cups low-sodium chicken stock
1 cup fresh cranberries

1.  Preheat oven to 375*F.  In a Dutch oven, heat oil over medium high heat.  Brown chicken on both sides.  Set aside.

2.  In same pot, saute scallions and garlic.  Add rice and saute 1 minute.  Add hoisin and stir, then add rd wine and cook, stirring occasionally, until liquid is reduced by three-quarters, about 2 minutes.

3.  Add stock, cranberries, and chicken to pot and bring to a simmer; cover and bake for 30 minutes.  Let rest 10 minutes before serving.

Each serving:  About 1,004 calories, 47 g protein, 121 g carbohydrate, 31 g total fat (9 g saturated), 8 g fiber, 116 mg cholesterol, 1,200 mg sodium.