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Ingredients
  • 2 cups fresh cranberries
  • ⅓ cup brown sugar
  • 3 tablespoons white wine vinegar, divided
  • 6 bone-in skin on chicken pieces (I used 2 chicken breasts and 4 thighs, about 2 ¼ pounds in total)
  • 6 to 8 garlic cloves, minced
  • 1 ½ tablespoons chopped fresh rosemary (or 1 ½ teaspoons dried rosemary), plus rosemary sprigs for garnish
  • 1 teaspoon sweet paprika
  • Kosher salt
  • Black pepper
  • ⅓ cup extra virgin olive oil, plus more for searing the chicken
  • 3 celery stalks, chopped
  • 1 large yellow onion, chopped
  • 1 lemon
  • ½ cup chicken broth or water
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