Too much time in the kitchen during the holidays? Try this quick easy recipe and you will have dinner on the table before you know it! Serve with steamed veggies and you have a perfect meal.
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Cranberry-Balsamic Chicken Thighs
- 4 bone-in chicken thighs (about 1 1/2 pounds)
- ½ teaspoon salt, divided
- ¼ teaspoon pepper
- 1 tablespoon extra-virgin olive oil
- 1 ½ cups cranberries, thawed if frozen
- ¼ cup balsamic vinegar
- 2 tablespoons honey
- 1 teaspoon chopped fresh thyme, plus more for garnish
- Step 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.
- Step 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.
- Step 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.