Name: Cranberry Balsmic Chicken Thighs
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 4 bone-in, skin-on chicken thighs, about 1½ pounds; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1 tablespoon extra-virgin olive oil; 1 1/2 cups cranberries, thawed if frozen; 1/4 cup balsamic vinegar; 2 tablespoon honey; 1 teaspoon chopped fresh thyme, plus more for garnish

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Looking for a seasonal dinner recipe that is quick enough for a busy weeknight? Try these delicious cranberry balsamic chicken thighs.

For my final #CranberryWeek recipe, I'm sharing a savory dish! That's one of my favorite thing about cranberries: they work equally well in both sweet and savory recipes.

In this one, cranberries are combined with balsamic vinegar and honey, which creates a sauce for the chicken thighs. Chicken thighs are cheaper than chicken breasts, more flavorful, and more forgiving if you happen to overcook them.

It's a very hands-off recipe, too, so you are free to cook side dishes while the chicken thighs simmer in the pot. What could be better than that?

The tangy-sweet flavor complements the chicken thighs really well. And since cranberries are in season now, they are abundant and flavorful, not to mention loaded with vitamin C and antioxidants.

I hope you've enjoyed #CranberryWeek and found some delicious cranberry recipes to enjoy this season!

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Cranberry Balsmic Chicken Thighs

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Looking for a seasonal dinner recipe that is quick enough for a busy weeknight? Try these delicious cranberry balsamic chicken thighs.

Ingredients

4 bone-in, skin-on chicken thighs, about 1½ pounds
½ teaspoon salt
¼ teaspoon pepper
1 tablespoon extra-virgin olive oil
1 ½ cups cranberries, thawed if frozen
¼ cup balsamic vinegar
2 tablespoon honey
1 teaspoon chopped fresh thyme, plus more for garnish

Instructions

Sprinkle chicken with ¼ 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. 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°F, 10 to 12 minutes.
Transfer the chicken to a serving platter. Increase heat to high, add the remaining ¼ teaspoon salt and cook uncovered, stirring, until the sauce is thickened, about 1 minute. Serve the chicken with the sauce.

Nutrition Information:

Yield: 1 Serving Size: serving (chicken thigh plus sauce)
Amount Per Serving: Calories: 411Saturated Fat: 6gCholesterol: 141mgSodium: 406mgCarbohydrates: 16gFiber: 1gSugar: 12gProtein: 23g