Cranberry Chicken

Cranberry Chicken is a gluten free, dairy free, paleolithic, and primal main course. One serving contains 598 calories, 56g of protein, and 26g of fat. This recipe serves 2 and costs $4.17 per serving. 100 people were impressed by this recipe. Head to the store and pick up olive oil, apple cider vinegar, cranberries, and a few other things to make it today. It is brought to you by Well Plated. From preparation to the plate, this recipe takes around 30 minutes. With a spoonacular score of 90%, this dish is outstanding. If you like this recipe, take a look at these similar recipes: Cranberry Chicken for Two, Cranberry Chicken, and Cranberry Chicken.

Servings: 2

 

Ingredients:

Equipment:

Cooking instruction summary:

Remove the chicken from the refrigerator and place on a plate or tray. Sprinkle with salt and pepper and let come to room temperature while you prepare the glaze.In a large, deep skillet, heat 1 tablespoon olive oil over medium high. Add the shallot and saut until fragrant and beginning to brown, about 2minutes. Add the cranberries, water, cider vinegar,and honey. Cook until the berries soften and begin to lose their shape,5-8 minutes. Stir often so that the berries cook on all sides and much of the liquid cooks away. Once soft, roughly smash the berries with the back of a wooden spoon so that they burst, then stir in the ginger, salt, and allspice.The mixture will be very thick.Transfer the cranberry glazeto a bowl. With a paper towel, carefully wipe the skillet clean, then heat the remaining 1 tablespoon olive oil over medium high. Once hot and shimmering, add the chicken thighs in a single layer, seasoning-side down. Let the chicken cook for 5-7 minutes undisturbed, until the first side is golden brown and does not stick to the pan. For the best browning, try not to move the chicken around in the pan as it cooks. Flip the chicken over, then cook it an additional 4-6 minutes, until the juices run clear and a meat thermometer inserted in the center reads 165 degrees F.Transfer the chicken to a serving plate and spoon the cranberry glaze over the top. Let rest 5 minutes,sprinkle with chopped fresh thyme, and serve with extra cranberry glaze for dipping.

 

Step by step:

1. Remove the chicken from the refrigerator and place on a plate or tray. Sprinkle with salt and pepper and let come to room temperature while you prepare the glaze.In a large, deep skillet, heat 1 tablespoon olive oil over medium high.

2. Add the shallot and saut until fragrant and beginning to brown, about 2minutes.

3. Add the cranberries, water, cider vinegar,and honey. Cook until the berries soften and begin to lose their shape,5-8 minutes. Stir often so that the berries cook on all sides and much of the liquid cooks away. Once soft, roughly smash the berries with the back of a wooden spoon so that they burst, then stir in the ginger, salt, and allspice.The mixture will be very thick.

4. Transfer the cranberry glazeto a bowl. With a paper towel, carefully wipe the skillet clean, then heat the remaining 1 tablespoon olive oil over medium high. Once hot and shimmering, add the chicken thighs in a single layer, seasoning-side down.

5. Let the chicken cook for 5-7 minutes undisturbed, until the first side is golden brown and does not stick to the pan. For the best browning, try not to move the chicken around in the pan as it cooks. Flip the chicken over, then cook it an additional 4-6 minutes, until the juices run clear and a meat thermometer inserted in the center reads 165 degrees F.

6. Transfer the chicken to a serving plate and spoon the cranberry glaze over the top.

7. Let rest 5 minutes,sprinkle with chopped fresh thyme, and serve with extra cranberry glaze for dipping.

Nutrition Information:

covered percent of daily need

 

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