Cranberry Balsamic Chicken Thighs

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.