Braised Chicken with Port Cranberry Sauce, Mascarpone Potatoes, Sauteed Baby Asparagus

Chicken

- Boneless, skinless chicken thighs
- salt and pepper
- baby asparagus


Mascarpone Potatoes

- 3-4 russet potatoes
- 1/4 cup heavy cream
- 1 Tbsp butter
- 2 Tbsp mascarpone


Port Cranberry Sauce

- 1 cup low salt chicken stock
- 1 cup low salt beef stock
- 1/2 cup ruby Port
- 1/3 cup whole berry cranberry sauce
- several sprigs of thyme
- 3 tablespoons butter

1. Season chicken thighs with salt and pepper.
2. Sear each side for about 4 minutes. Set aside.
3. Combine sauce ingredients.
4. Add chicken to sauce, cook in oven at 350 degrees F for ~ 1 hour. Cover with foil.
5. Slice the asparagus.
6. Peel and cut potatoes. Boil in salted water until tender. Steam off remaining water on low heat.
7. Mash potatoes- add cream, a bit of butter, and mascarpone.
8. Remove chicken from sauce. Reduce sauce.
9. Ladle sauce onto plate. Serve with chicken, asparagus, and potatoes.