Cranberry Glazed Chicken Thighs


Sweet and savory, these cranberry glazed chicken thighs look fancy but cook up in a breeze.

Aromatic dry white wine, rosemary, and shallot comes together with fresh cranberries to make a delicious sauce to spoon on top. And with bone-in, skin-on chicken thighs, crispy edges are a given!


  • Time

    35 m

  • 4 servings

  • Cals


  • 1 tbsp Bragg Organic Extra Virgin Olive Oil
  • 1 ½ lb bone-in, skin-on chicken thighs, about 4 thighs
  • Generous pinch salt and pepper to taste
  • 1 medium shallot, thinly sliced
  • 1 tbsp fresh rosemary, roughly chopped
  • ⅓ cup dry white wine
  • 2 tbsp Stonewall Kitchen Maine Maple Syrup
  • 2 cups fresh cranberries


  • Preheat the Oven

    Preheat the oven to 400 degrees Fahrenheit.
  • Sear the Chicken

    Heat a large oven safe skillet over medium heat and add the oil. Season the chicken thighs with a pinch of salt and pepper. Sear the chicken for about 5-7 minutes per side or until browned. Set aside.
  • Saute & Deglaze

    Add another splash of oil to the pan if needed, along with the shallot and rosemary. Saute for about 3 minutes. Stir in the wine, deglazing with a wooden spatula, and cook for another 2-3 minutes.
  • Add Cranberries

    Stir in the maple syrup and cranberries and return the chicken to the pan, nestling the thighs amongst the cranberry mixture.
  • Bake the Chicken

    Bake for 15-20 mins or until the thighs are cooked through to 165 degrees Fahrenheit. Serve the chicken with the cranberry mixture spooned on top.

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