From Ocean Spray. Recipe developed by Chef Tom Berry of Bambara Restaurant. I haven't made this. I want it in my recipe book and I'm posting it to share. I'm not familiar with red bliss potatoes. I'd probably use russets.
Preheat oven to 325 degrees and an ovenproof skillet over medium heat.
Season the chicken with salt and pepper on both sides, and thoroughly dredge in flour.
Pour the canola oil in the preheated pan and sear the chicken legs on both sides until golden brown, about 3 minutes per side. Set the chicken aside and carefully pour off all but 1 tablespoon of the remaining oil.
Return the skillet to the heat and add the onion, carrot, celery, potato, garlic and cranberries. Cook for 3 minutes.
Add the cranberry juice cocktail, red wine, sugar, cinnamon stick and chicken legs to the pan and bring to a simmer. Check for seasoning and add more salt if needed.
Remove from the stove and make sure the chicken legs are submerged in the liquid. Cover tightly with lid or foil and bake in the oven for 1 ½ hours.
Remove from the oven and let rest covered for at least 15 minutes. Serve the chicken legs in bowls with the vegetables and broth.