Cranberry Balsamic Chicken Thighs

Ingredients

Servings

2 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

4

Chicken Thighs

about 1.5 lbs

to taste

Salt

to taste

Ground Black Pepper

as needed

Olive Oil

150 g

Fresh Cranberries

or Frozen Cranberries

60 mL

Balsamic Vinegar

65 g

Honey

as needed

Fresh Thyme

45 mL

Pomegranate Juice

to taste

Fresh Parsley , chopped

for garnish

(optional)

Cooking Instructions

HIDE IMAGES

Step 1

Season Chicken Thighs (4) with Salt (to taste) and Ground Black Pepper (to taste) .

Step 2

Heat a generous splash of Olive Oil (as needed) in a large skillet over medium-high heat. Place thighs in the pan, and reduce heat to medium. Cook for 7 minutes until golden brown.

Step 3

Using tongs, flip the chicken. Add Fresh Cranberries (150 g) , Balsamic Vinegar (60 mL) , Honey (65 g) , and Fresh Thyme (as needed) to the pan. Bring the mixture to a simmer over high heat. Once simmering, reduce heat to medium.

Step 4

Cover the pan for 5 minutes, stir, and use a spoon or spatula to break open the berries. Cover for another 4-8 minutes or until a meat thermometer inserted in the thickest part reads 165 degrees F (75 degrees C).

Step 5

Once the chicken is cooked, remove it from the pan.

Step 6

Season to taste with Salt (to taste) , Ground Black Pepper (to taste) , and additional honey if desired. Add in Pomegranate Juice (45 mL) and increase the heat to high. Stir until the sauce has thickened, about 1 minute.

Step 7

Serve the chicken with the sauce, garnished with Fresh Parsley (to taste) if desired.