Cranberry Balsamic Chicken Thighs
Recipe: #28983
February 03, 2018
Categories: Chicken, Cranberry, 5 Ingredients Or Less, Sunday Dinner, Gluten-Free, No Eggs, Non-Dairy, Herbs, Bone-in Pieces, Kosher Meat, Chicken Dinner, more
"This is out of the January/February 2018 Eating Well magazine...it says to round out dinner, put some farro on to cook before you start the chicken, steam broccoli while the chicken simmers and uncork a bottle of pinot noir. This was posted under their 5 ingredients section..."
Ingredients
Nutritional
- Serving Size: 1 (236.9 g)
- Calories 426.3
- Total Fat - 28.3 g
- Saturated Fat - 7.6 g
- Cholesterol - 166.7 mg
- Sodium - 132.5 mg
- Total Carbohydrate - 14.2 g
- Dietary Fiber - 1.9 g
- Sugars - 10.3 g
- Protein - 27.8 g
- Calcium - 19.2 mg
- Iron - 1.3 mg
- Vitamin C - 5.9 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Sprinkle chicken with 1/4 teaspoon each, salt and pepper. Heat 1 tablespoon extra-virgin olive oil in a large skillet over medium-high heat. Add the chicken, skin-side down, reduce heat to medium and cook, undisturbed, until golden brown, about 7 minutes. Remove all but 1 tablespoon fat from the pan.
Step 2
Turn the chicken over and add cranberries, vinegar, honey and thyme to the pan. Bring to a simmer over high heat. Then reduce heat to maintain a simmer. Partially cover and cook, stirring occasionally, until an instant-read thermometer inserted in the thickest part without touching bone reaches 165°F, 10 to 12 minutes.
Step 3
Transfer the chicken to a serving platter,. Increase heat to high, add 1/4 teaspoon salt and cook uncovered, stirring, until the sauce is thickened, about 1 minute. Serve the chicken with the sauce.
Tips
No special items needed.