Cranberry Chicken

Rodney Taylor
3 days ago
2 min read

These roasted cranberry and spiced brown sugar chicken thighs are a deliciously cozy

autumn meal with a deeply flavorful sweet and savory fresh cranberry sauce bursting with bright and bold Holiday flair!

Prep Time10 mins Cook Time30 mins Servings: 5

https://wavesinthekitchen.com/cranberry-chicken/

Author: Daniela Gerson

Ingredients

For the Spiced Brown Sugar Rub

4 tablespoons brown sugar
1 teaspoon cayenne
1 teaspoon cinnamon
2 teaspoon kosher salt
1 teaspoon black pepper

For the Cranberry Chicken

4 tablespoons of butter
6 chicken thighs about 2-2.5 pounds
¼ cup of balsamic vinegar
1 tablespoon maple syrup
12 oz fresh cranberries 1 bag
2-3 sprigs rosemary
kosher salt to taste

Instructions

1. Pre-heat oven to 425 degrees.

2. In a small bowl, stir together all the spiced brown sugar rub ingredients.

3. Pat the chicken dry with a paper towel, place them on a cutting board and rub them all over with the spiced brown sugar mixture.

4. Heat butter in a large skillet over medium-high heat, until foaming. Add chicken, skin side down, and cook without moving it until well browned and crisp, about 8 minutes total, lowering heat if it starts to smoke excessively. Flip chicken and brown lightly on second side, about 3 minutes. Transfer chicken to a large plate and set aside.

5. Stir in balsamic vinegar and maple syrup until combined, then turn the heat off.

6. Nestle chicken back into pan, add the cranberries, pushing them aside so that as much chicken skin as possible is exposed. Add the rosemary sprigs. Transfer pan to oven and roast, uncovered, for about 25 minutes, until a thermometer reaches 165 when inserted.

7. Remove from the oven, taste sauce and season with salt and pepper.

8. Serve with the cranberries and sauce drizzled over the chicken thighs.

Notes