Perfectly Seasoned Chicken Thighs team with a luscious Cranberry Sauce with Rosemary & Thyme.
Use up your leftover Chunky Cranberry Sauce for this lucious meal! (Mine has ginger and pineapple in it.) 

Why I LOVE this Recipe:

• A great use for your leftover Cranberry Sauce (I know you have some!)

• Learn how to make CRISPY Chicken Thighs in a Cast Iron Skillet (use in- bone)

• Simple, and done in less than 20 minutes

• Not too sweet – added to my Chunky Cranberry Sauce is Port Wine & Chicken Broth

• Looks appealing Too! The bright magenta color just makes you happy!

• The added fresh Rosemary adds a kick of minty sage-like peppery flavor (mingles well with cranberry)

The Lodge Cast Iron skillet I Love and use:

Enjoy,
Karen

Crispy Chicken Thighs with Savory Cranberry Sauce (using your leftover cranberry sauce!)

Perfectly Seasoned Crispy Chicken Thighs team with a luscious Cranberry Sauce with Rosemary & Thyme. (Use your leftover chunky cranberry sauce!)

Prep Time: 9 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 29 minutes minutes

Servings: 4 2 thighs per person

Author: Karen Sheer a zest for life

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Ingredients

Chicken & Seasoning:

• 4 large bone-in chicken thighs (before trimming fat)
• 1/2 teaspoon freshly cracked black pepper
• 1/4 teaspoon sea salt
• 1/2 teaspoon garlic powder
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon ground allspice
• 2 teaspoons neutral oil such as expeller pressed safflower oil

Savory Cranberry Sauce:

• 1/2 cup chunky cranberry sauce See my recipe: has pineapple & ginger!
• 2 tablespoons Tawny Port (can use a dark robust red wine)
• 2 teaspoons unsalted butter
• 1/4 cup shallots peeled; small dice
• 1 1/2 teaspoon garlic peeled and minced
• 1 teaspoon fresh thyme leaves gently chopped
• 1 teaspoon fresh rosemary leaves chopped
• 5 tablespoons chicken broth, preferably homemade
• 1 tablespoon raw honey
• 4 small fresh thyme

Instructions

Puree Cranberry Sauce:

• Add cranberry sauce with the Port wine in a small food processor, mix until very smooth; set aside.

Crispy Skin Seasoned Chicken:

• Wash and dry the chicken, trim excess fat. Combine next 5 seasonings and rub in on both sides of the chicken.
• Preheat the oven to 375 degrees.

  Heat a cast iron skillet until warm. Add the chicken skin side DOWN. Raise heat to medium and cook the chicken, not moving until very dark golden, 5 - 7 minutes. (Peek with tongs.) SAVE pan drippings!
• Turn over and place in the oven. Will cook for about 8-10 minutes, 165 degrees interior (meat thermometer.) Start the Savory Cranberry Sauce while it cooks.

Savory Cranberry Sauce:

• Add 2 T. butter to an eight inch skillet. Melt over low heat, add shallots and garlic and cook, stirring for 3-4 minutes until lightly golden.

  Add the cranberry sauce-port wine puree, the chopped thyme & rosemary and honey - mix in with a wooden spoon. Heat over low heat until warm. Add 1 tablespoon of pan drippings and 5 T. chicken stock.
• Cook until warmed through, about 3 minutes. Taste for salt. Do not reduce too much. If sauce becomes too thick, add chicken broth by the tablespoon.

Time to Serve:

• Portion most of the savory cranberry sauce on a platter or individual plates. Top with chicken thighs. Drizzle the remaining sauce over the chicken. Garnish with thyme branches. Add a drop of chunky cranberry sauce on top if you like - enjoy!

COURSE: Main Course, Main Course Chicken

CUISINE: American

KEYWORDS: Chicken Thighs with Savory Cranberry Sauce, Crispy Chicken Thighs

Nutrition Facts

Crispy Chicken Thighs with Savory Cranberry Sauce (using your leftover cranberry sauce!)

Amount per Serving

Calories

455

% Daily Value*

Fat

 

28

g

43

%

Saturated Fat

 

8

g

50

%

Trans Fat

 

0.2

g

Polyunsaturated Fat

 

5

g

Monounsaturated Fat

 

12

g

Cholesterol

 

147

mg

49

%

Sodium

 

268

mg

12

%

Potassium

 

408

mg

12

%

Carbohydrates

 

24

g

8

%

Fiber

 

1

g

4

%

Sugar

 

17

g

19

%

Protein

 

25

g

50

%

Vitamin A

 

326

IU

7

%

Vitamin C

 

4

mg

5

%

Calcium

 

31

mg

3

%

Iron

 

2

mg

11

%

* Percent Daily Values are based on a 2000 calorie diet.