Cranberry Orange Chicken (Print Version)
# Ingredients:
01 -
Around 5 or 6 chicken thighs with the bone and skin still on.
02 -
1 tablespoon of oil (olive works best).
03 -
Half a teaspoon of black pepper.
04 -
Half a teaspoon of salt.
05 -
Two garlic cloves, finely chopped.
06 -
One big shallot, diced up (fills about 1/3 of a cup).
07 -
Two-thirds of a cup of fresh orange juice.
08 -
1 cup of broth made from chicken.
09 -
1 tablespoon of zest scraped from an orange.
10 -
One and a half tablespoons of honey.
11 -
1 tablespoon of apple cider vinegar.
12 -
A cup of cranberries and two extra tablespoons for decoration.
13 -
Half an orange, cut into thin slices.
# Instructions:
01 -
Preheat your oven to 400°F and sprinkle the chicken with salt and pepper.
02 -
Heat up a skillet with oil and cook the chicken for about 4 or 5 minutes per side till golden brown. Put it on a plate and set aside.
03 -
Cook the garlic and shallot in the pan for 4 or 5 minutes. Stir in the orange juice, chicken broth, honey, and cranberries, and let it simmer for 8-10 minutes till the sauce gets nice and thick.
04 -
Pop the chicken back into the skillet along with those cranberries you saved and the orange slices. Bake everything for 15-20 minutes, or until the chicken’s internal temp reaches 165°F.
# Notes:
01 -
Make sure to use a skillet that can go in the oven.
02 -
Fresh cranberries taste way better for this recipe.
03 -
If you’re out of honey, maple syrup works as a great replacement.