Name: Cranberry Chicken: A Festive, Flavorful Feast for Every Occasion
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 2 pounds (900 g) bone-in, skin-on chicken thighs (about 6 pieces): Chicken thighs are the ideal cut for this recipe. The bone-in, skin-on variety helps retain moisture during cooking, ensuring juicy meat and crispy skin. This recipe works best with thighs because they have more flavor and are less likely to dry out compared to chicken breasts.; 2 cups (225 g) fresh cranberries (8 ounces): Fresh cranberries give the sauce its signature tartness and vibrant color. You can also use frozen cranberries if fresh ones are unavailable, though fresh cranberries will provide a fresher, more vibrant flavor.; ½ cup (120 ml) cranberry juice: The cranberry juice enhances the sauce, making it more liquid and helping to deglaze the skillet after searing the chicken. It also adds a subtle sweetness to balance out the tartness of the fresh cranberries.; 2 cloves garlic, minced: Garlic is a key ingredient in this dish. It brings depth to the sauce, infusing it with a savory aroma that complements the sweetness of the cranberries.; 1 teaspoon ground paprika: Paprika gives the chicken a smoky flavor and enhances the color of the crispy skin. It also adds a mild, pleasant heat that makes the dish even more enjoyable.; 1 teaspoon kosher salt: Salt is essential for bringing out the natural flavors of the chicken and the sauce. It’s important to season the chicken properly before cooking to ensure every bite is flavorful.; ½ teaspoon ground black pepper: Black pepper adds a slight heat and depth of flavor that balances out the sweetness of the cranberries and the richness of the chicken.; 2 tablespoons (30 ml) olive oil: Olive oil is used to sear the chicken, helping it achieve a golden-brown, crispy skin. It also adds a mild richness that enhances the overall flavor.; 1 teaspoon lemon juice: Lemon juice adds a refreshing burst of acidity, which brightens up the cranberry sauce and helps cut through the richness of the chicken.; 3 tablespoons (37.5 g) light brown sugar: Light brown sugar adds sweetness to the cranberry sauce. It also helps to mellow out the tartness of the cranberries, creating a balanced flavor profile.; 2 teaspoons fresh rosemary, chopped: Fresh rosemary adds a fragrant, woodsy flavor that pairs wonderfully with both the chicken and the cranberries. Its aroma will fill your kitchen as it cooks, adding an extra layer of depth to the dish.

Cranberry Chicken: A Festive, Flavorful Feast for Every Occasion

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When it comes to preparing a festive meal that is as delightful to make as it is to eat, Cranberry Chicken should be at the top of your list. This dish offers the perfect balance of savory and sweet, showcasing juicy, crispy chicken thighs paired with a rich, tangy cranberry sauce. It’s the kind of meal that transforms any occasion into something special, whether you’re celebrating a holiday, hosting a dinner party, or simply enjoying a comforting dinner at home with family. What makes this recipe even more exciting is its simplicity – with just a few key ingredients, you can prepare an elegant and flavorful dish in just 35 minutes. The combination of tender chicken, aromatic rosemary, and the sweet-tart cranberry sauce is not only festive but also incredibly delicious. Whether you’re a novice cook or a seasoned chef, this dish is sure to impress.

Author: Susan
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 6 servings 1x
Category: Main Course, Holiday, Chicken
Method: Oven-Baked, Sauté
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

2 pounds (900 g) bone-in, skin-on chicken thighs (about 6 pieces): Chicken thighs are the ideal cut for this recipe. The bone-in, skin-on variety helps retain moisture during cooking, ensuring juicy meat and crispy skin. This recipe works best with thighs because they have more flavor and are less likely to dry out compared to chicken breasts.
2 cups (225 g) fresh cranberries (8 ounces): Fresh cranberries give the sauce its signature tartness and vibrant color. You can also use frozen cranberries if fresh ones are unavailable, though fresh cranberries will provide a fresher, more vibrant flavor.
½ cup (120 ml) cranberry juice: The cranberry juice enhances the sauce, making it more liquid and helping to deglaze the skillet after searing the chicken. It also adds a subtle sweetness to balance out the tartness of the fresh cranberries.
2 cloves garlic, minced: Garlic is a key ingredient in this dish. It brings depth to the sauce, infusing it with a savory aroma that complements the sweetness of the cranberries.
1 teaspoon ground paprika: Paprika gives the chicken a smoky flavor and enhances the color of the crispy skin. It also adds a mild, pleasant heat that makes the dish even more enjoyable.
1 teaspoon kosher salt: Salt is essential for bringing out the natural flavors of the chicken and the sauce. It’s important to season the chicken properly before cooking to ensure every bite is flavorful.
½ teaspoon ground black pepper: Black pepper adds a slight heat and depth of flavor that balances out the sweetness of the cranberries and the richness of the chicken.
2 tablespoons (30 ml) olive oil: Olive oil is used to sear the chicken, helping it achieve a golden-brown, crispy skin. It also adds a mild richness that enhances the overall flavor.
1 teaspoon lemon juice: Lemon juice adds a refreshing burst of acidity, which brightens up the cranberry sauce and helps cut through the richness of the chicken.
3 tablespoons (37.5 g) light brown sugar: Light brown sugar adds sweetness to the cranberry sauce. It also helps to mellow out the tartness of the cranberries, creating a balanced flavor profile.
2 teaspoons fresh rosemary, chopped: Fresh rosemary adds a fragrant, woodsy flavor that pairs wonderfully with both the chicken and the cranberries. Its aroma will fill your kitchen as it cooks, adding an extra layer of depth to the dish.

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Instructions

Preheat the Oven and Prepare the Chicken:
Start by preheating your oven to 350°F (180°C), or 160°C if you’re using a fan oven. While your oven heats up, take the chicken thighs and trim any excess skin or fat from the edges. Pat them dry with paper towels, as this will help achieve the crispy skin when cooked. Once dry, season the chicken generously with kosher salt and ground black pepper. After seasoning with salt and pepper, sprinkle the chicken with paprika on both sides. The paprika will add a subtle smokiness to the chicken and enhance the crispy skin.
Sear the Chicken:
Next, heat 2 tablespoons of olive oil in a large, ovenproof skillet over medium-high heat. Once the oil is hot, carefully place the chicken thighs into the skillet, skin-side down. Let them cook undisturbed for about 5-7 minutes. During this time, the skin will brown and crisp up, so it’s important not to move the chicken around. This will allow the skin to develop that delicious, golden-brown color. After the skin is crisp and golden, remove the chicken from the skillet and set it aside. There’s no need to sear the other side of the chicken, as it will finish cooking in the oven.
Prepare the Cranberry Sauce:
With the chicken out of the pan, pour out any excess fat from the skillet, leaving behind about 1 teaspoon of fat. Reduce the heat to medium and add the minced garlic to the skillet. Sauté the garlic for about 1 minute, or until it becomes fragrant. The garlic will infuse the oil with its savory aroma, which will elevate the overall flavor of the sauce. Once the garlic is fragrant, pour the cranberry juice into the skillet, using a spatula to scrape up any browned bits from the bottom of the pan. This process is called deglazing, and it ensures that all the delicious flavors are incorporated into the sauce.
Add the Cranberries, Sugar, Lemon, and Rosemary:
Once the pan is deglazed, add the fresh cranberries to the skillet. Stir in the brown sugar, lemon juice, and fresh rosemary. The brown sugar will melt into the sauce, creating a rich sweetness that balances out the tartness of the cranberries. The lemon juice will add a bright, zesty note that complements the cranberries. The fresh rosemary brings an earthy fragrance that rounds out the flavors. Stir everything together, making sure the sugar dissolves and the cranberries are well-coated.
Return the Chicken to the Skillet:
At this point, return the chicken thighs to the skillet, placing them skin-side up on top of the cranberry mixture. If your skillet isn’t ovenproof, you can transfer everything to a baking dish. It’s important to make sure the skin is not submerged in the sauce, as you want to maintain the crispy texture of the skin. The chicken will cook in the oven, absorbing the flavors of the sauce while keeping its crispy exterior.
Bake the Chicken:
Once the chicken is in the skillet, transfer the pan to the preheated oven. Bake the chicken for about 15 minutes, or until the internal temperature of the chicken reaches 165°F (74°C). The skin will remain crisp, while the cranberry sauce will thicken and develop a deeper flavor as the chicken finishes cooking.
Rest and Serve:
After removing the skillet from the oven, let the chicken rest for a few minutes. This allows the juices to redistribute within the chicken, making it even more tender and juicy. Once rested, serve the chicken thighs with the cranberry sauce spooned over the top or served on the side. The sauce is rich, tangy, and slightly sweet, making every bite of chicken burst with flavor.

Notes

Chicken: If you don’t have bone-in, skin-on chicken thighs, you can use boneless, skinless chicken thighs or even chicken breasts. Keep in mind that boneless chicken will cook faster, so adjust the cooking time accordingly.
Cranberries: Fresh cranberries work best, but frozen cranberries can be used as a substitute. They may take a bit longer to cook, but they’ll yield the same great flavor.
Herbs: Fresh rosemary is recommended for its strong, fragrant flavor, but you can also experiment with thyme or sage if you prefer different herbs.
Sweeteners: If you prefer a lighter sweetness, you can reduce the brown sugar or substitute it with honey or maple syrup. These alternatives will give the sauce a slightly different flavor, but they’ll still work beautifully.

Find it online: https://susanrecipes.com/cranberry-chicken-a-festive-flavorful-feast-for-every-occasion/