Cranberry Orange Chicken

Directions

1.  Preheat oven to 350°F (180°C). In a shallow dish mix flour, salt and pepper well. Add the chicken, turning to coat with the flour mixture.
2. Heat the oil and butter in a Dutch oven over medium heat until melted and foamy. Remove the chicken from flour mixture, tapping off any excess, and add to fat in pan; cook, turning once, until golden on both sides, 10 to 12 minutes. Remove to plate.
3.  Add onion and garlic; cook, stirring, for 3 minutes. Add any remaining flour mixture to the pan; cook, stirring, for 1 minute. Gradually stir in 1 cup of the broth, cranberry sauce, vinegar, thyme and cloves, scraping up any brown bits. Return chicken to pan; top chicken with orange slices.
4. Cover and bake for 30 minutes or until chicken is cooked through (170°F).
5. Set oven to broil. Uncover and broil chicken 10 minutes or until chicken is light golden and sauce is thickened.
6. Meanwhile, in a saucepan, bring remaining broth and rice to a boil; reduce heat to medium low. Cover and simmer until rice is tender, about 15 minutes. Remove from heat. Let stand, covered, for 5 minutes or until liquid is absorbed. Fluff with fork. Serve with chicken and sauce.