It is no secret that Thanksgiving is my favorite holiday. And I am an admitted addict of anything containing pumpkin. But there is another “festive fall” ingredient that I’m a massive fan of and that is cranberries! So I thought I would share this recipe for Cranberry Chicken that is always on heavy rotation in our house this time of year when fresh cranberries are available in the stores.
4 free range “bone in” chicken breasts with skin (for the two of us I make this same recipe only using 2 chicken breasts)
2 Tbsp butter
1 ½ tsp dried thyme
1 medium onion, finely chopped
¼ cup/55g sugar
½ tsp dried sage
2 cups (500 ml) reduced sodium chicken broth
1 cup/213 g cranberries (fresh or frozen)
salt and pepper, to taste
1 tsp cornstarch/corn flour (mixed with 1 Tbsp water)
- Preheat oven to 450 F/230C. In a small bowl, mix 1 Tbsp butter, 1 tsp thyme, ½ tsp salt and ¼ tsp pepper. Rub evenly under the chicken skin. Place on a rimmed baking sheet. Place in the oven, skin side up, and roast until skin is golden brown and meat is cooked through, about 25 minutes.
- Meanwhile, melt the remaining tablespoon of butter in a large saucepan over medium heat. Cook the onion, stirring occasionally, until golden, about 8 minutes. Add the sage and remaining ½ tsp thyme. Cook for 1 minute. Add the broth. Simmer until reduced to 1 ½ cups (about 10-15 minutes). Strain the mixture and return only the liquid to the saucepan. Save the onion/herb left over to mix through some cooked basmati rice
- Add the cranberries and sugar to the liquid in the saucepan, and boil until the berries burst (5-8 minutes). Whisk in the cornstarch mixture and return to the boil. Cook until slightly thickened (1-2 minutes). Remove from heat. Taste and season with salt and pepper as desired.
- Serve the sauce over the chicken breasts, along with a nice basmati rice pilaf and a green veg such as green beans. Garnish with fresh herb such as parsley, sage or thyme sprigs.
This is such a quick and easy dish to make. And it has so many of the Thanksgiving flavors besides the cranberries, like the sage and thyme. I find that I am craving these flavors the entire autumn season. I don’t want just one day to enjoy them! Plus it isn’t like I can roast a turkey with all the trimmings every night, especially when it is just Hubby and me here! So this recipe does the trick! My fav way to eat it is a combo bite, chicken with the cranberry sauce on top:
It is a pretty darn healthy meal too, all things considered. Do you realize how good cranberries are for your body? Packed with antioxidants and vitamins, I suggest you add them to as many recipes as you can while they are in season. I know I’ll be crazy for cranberries so expect more recipes with this little red gem!
Cran you believe how much I LOVE you!