Ingredients

• 3 cups white wine
• 2 cups orange juice
• 2 tablespoons honey
• 1 large sweet onion, sliced (Vidalia, Maui)
• 2 teaspoons kosher salt
• 1 teaspoon fresh ground pepper
• 2 (3- to 4-pound) whole chickens
• 12 to 16 cloves fresh garlic, minced
• 2 teaspoons fresh pepper
• 3 tablespoons kosher salt
• 2 shallots minced
• 2 teaspoons olive oil
• 1 tablespoon maple syrup or currant jelly
• 1 cup dried cranberries
• 2 cups red wine, reduced by 1/2
• 2 cups chicken broth (unsalted) or fresh chicken stock
• Salt and pepper
• 1 cup fresh cranberries

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Instructions

1. Mix all marinade ingredients together in large vessel or bowl. Add chickens and cover. Put in refrigerator overnight or for at least 4 hours.
2. Pre-heat oven at 400 degrees F.
3. In a bowl, mix rub ingredients together. Remove chickens from marinade and cover with rub. Place in roasting pan and cook for 1 1/2 hours in oven, or until done. Remove from heat when done and let rest 15 minutes before cutting.
4. In a large saute pan, add oil and shallots. Saute until soft. Add syrup and dried cranberries. Stir for a few minutes. Add wine, and reduce by half. Add broth to pan and add salt and pepper, to taste. Strain through a fine strainer. Return strained liquid to pan and add fresh cranberries. Cook until they start to pop. Turn off heat. If a thicker sauce is preferred, add 1 tablespoon arrowroot to 1 tablespoon water, stir, and then add to sauce. Bring to a boil and,serve over chicken.