Cranberry-Balsamic Chicken Thighs

Cranberry-Balsamic Chicken Thighs

from eatingwell.com
Dinner
25 min
4 servings
317 kcal / serving

To round out this healthy chicken dinner recipe, put some farro on to cook before you start cooking the chicken. Add some steamed broccoli and serve with a glass of pinot noir.

Ingredients

  • 4bone-in chicken thighs (about 1 1/2 pounds)
  • ½ teaspoonsalt, divided
  • ¼ teaspoonpepper
  • 1 tablespoonextra-virgin olive oil
  • 1 ½ cupscranberries, thawed if frozen
  • ¼ cupbalsamic vinegar
  • 2 tablespoonshoney
  • 1 teaspoonchopped fresh thyme, plus more for garnish

Directions

  1. 1

    Sprinkle chicken with 1/4 teaspoon each salt and pepper. Heat 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.

  2. 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 degrees F, 10 to 12 minutes.

  3. 3

    Transfer the chicken to a serving platter. Increase heat to high, add the remaining 1/4 teaspoon salt and cook uncovered, stirring, until the sauce is thickened, about 1 minute. Serve the chicken with the sauce.