Cranberry Chicken

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Transcript

00:00Cranberry Chicken

00:02This cranberry chicken recipe is basically what happens when sweet meets savory, and

00:06they decide to have the most delicious relationship ever.

00:10For the chicken, use four skin-on, bone-in chicken thighs, seasoned with two teaspoons

00:15kosher salt, and one-half teaspoon freshly ground black pepper, both divided, and cooked

00:21with one to two tablespoons olive oil, also divided.

00:25For the cranberry sauce, prepare two medium yellow onions, one small orange, three to

00:30four tablespoons packed light or dark brown sugar, two cups frozen cranberries, one cup

00:36dry white wine, one-half cup water, one tablespoon balsamic vinegar, one-quarter teaspoon red pepper

00:43flakes, and three large sprigs fresh basil divided.

00:47Preheat the oven to 375 degrees Fahrenheit and thinly slice the onions, zest, and juice

00:52the orange.

00:53Pat the chicken thighs dry, and season with one teaspoon salt and one-quarter teaspoon

00:59pepper.

01:00Heat one tablespoon olive oil in a large oven-proof skillet, and sear the chicken skin side down

01:05for three to five minutes per side until golden, then transfer to a plate.

01:10Add remaining oil if needed, then saute onions with brown sugar, remaining salt, and pepper,

01:15until softened and lightly caramelized.

01:17Stir in cranberries, wine, water, balsamic vinegar, one basil sprig, remaining brown sugar,

01:24and red pepper flakes, simmer five minutes until cranberries burst, and sauce thickens.

01:30Return chicken to the skillet and bake 12 to 20 minutes until it reaches 165 degrees Fahrenheit.

01:36Remove basil, stir in orange zest and juice, adjust sweetness if needed, reduce sauce if thin,

01:43finish with fresh basil before serving.