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Crispy Chicken Thighs with Savory Cranberry Sauce (using your leftover cranberry sauce!)
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5 from 1 vote

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 Time9 minutes
Cook Time20 minutes
Total Time29 minutes
Course: Main Course, Main Course Chicken
Cuisine: American
Keyword: Chicken Thighs with Savory Cranberry Sauce, Crispy Chicken Thighs
Servings: 4 2 thighs per person
Author: Karen Sheer a zest for life

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: 455kcal | Carbohydrates: 24g | Protein: 25g | Fat: 28g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 147mg | Sodium: 268mg | Potassium: 408mg | Fiber: 1g | Sugar: 17g | Vitamin A: 326IU | Vitamin C: 4mg | Calcium: 31mg | Iron: 2mg