Crispy Chicken Thighs with Savory Cranberry Sauce (using your leftover cranberry sauce!)
Nov 24, 2023
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!)
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!
Nutrition
Calories: 455kcalCarbohydrates: 24gProtein: 25gFat: 28gSaturated Fat: 8gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gTrans Fat: 0.2gCholesterol: 147mgSodium: 268mgPotassium: 408mgFiber: 1gSugar: 17gVitamin A: 326IUVitamin C: 4mgCalcium: 31mgIron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @azestforlife or tag #azestforlife!
