s CRANBERRY-BALSAMIC CHICKEN THIGHS ***
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s CRANBERRY-BALSAMIC CHICKEN THIGHS ***
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Ingredients
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Instructions *** 6-27-18 good, doubled recipe so it may be better as shown *** Prep 15 m Ready In 25 m Recipe By: Carolyn Malcoun “To round out this healthy chicken dinner recipe, put some farro on to cook before you start cooking the chicken. Add some steamed broccoli and serve with a glass of pinot noir.” Ingredients 4 bone-in chicken thighs (about 1½ pounds) ½ teaspoon salt, divided ¼ teaspoon pepper 1 tablespoon extra-virgin olive oil 1½ cups cranberries, thawed if frozen ¼ cup balsamic vinegar 2 tablespoons honey 1 teaspoon chopped fresh thyme, plus more for garnish Directions 1 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. 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°F, 10 to 12 minutes. 3 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. This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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