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!
- 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 OvenPreheat the oven to 400 degrees Fahrenheit.
Sear the ChickenHeat 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 & DeglazeAdd 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 CranberriesStir in the maple syrup and cranberries and return the chicken to the pan, nestling the thighs amongst the cranberry mixture.
Bake the ChickenBake 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.