chicken with cranberry sauce
(1 rating)
The tartness of the cranberries is nice with the chicken which has been enhanced with thyme and sage. Easy enough for a week night dinner elegant enough for your next dinner party.
(1 rating)
yield
4 serving(s)
cook time
25 Min
Ingredients For chicken with cranberry sauce
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2 Tbspbutter, unsalted
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1 1/2 tspthyme, dried
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kosher salt and freshly ground black pepper
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4 mdchicken breasts, bone-in
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1 mdonion, finely chopped
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1/2 tspsage, dried
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2 cchicken stock, no salt
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1 ccranberries, fresh
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1/4 csugar
How To Make chicken with cranberry sauce
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1Preheat oven to 450-degrees. In a small bowl, mix 1 tablespoon butter, 1 teaspoon thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Rub evenly under chicken skin. Place on a rimmed baking sheet; roast skin side up until skin is golden brown and meat is cooked through, about 25 minutes.
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2Meanwhile, melt remaining tablespoon butter in a large saucepan over medium heat. Cook onion, stirring occasionally, until golden, about 8 minutes. Add sage and remaining 1/2 teaspoon thyme; cook 1 minute. Add broth; simmer until reduced to 1 1/2 cups, 10 to 15 minutes. Strain mixture; return to saucepan. Add cranberries and sugar; boil until berries burst, 5 to 8 minutes. Whisk in cornstarch mixture; return to a boil. Cook until slightly thickened, 1 to 2 minutes. Remove from heat (sauce will thicken as it stands). Season with salt and pepper. To serve, spoon sauce over chicken.
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