Ingredients
4 bone-in chicken thighs (about 1 1/2 pounds)
½ teaspoon salt, divided
¼ teaspoon pepper
1 tablespoon extra-virgin olive oil
1 ½ cups cranberries, thawed if frozen
¼ cup balsamic vinegar
2 tablespoons honey
1 teaspoon chopped fresh thyme, plus more for garnish
Nutrition Profile
Nutrition Facts
Serving Size 1 thigh & 3 Tbsp. sauce 317 calories; total fat 18g; saturated fat 4g; cholesterol 80mg; sodium 364mg; total carbohydrate 16g; dietary fiber 1g; total sugars 13g; added sugars 9g; protein 23g; vitamin c 6mg; calcium 20mg; iron 2mg; potassium 219mg
Directions
Step 1
Sprinkle chicken with 1/4 teaspoon each salt and pepper. Heat oil in a large skillet over medium-high heat. Add the chicken, skin-side down, reduce heat to medium and cook, undisturbed, until golden brown, about 7 minutes. Remove all but 1 tablespoon fat from the pan.
Step 2
Turn the chicken over and add cranberries, vinegar, honey and thyme to the pan. Bring to a simmer over high heat, then reduce heat to maintain a simmer. Partially cover and cook, stirring occasionally, until an instant-read thermometer inserted in the thickest part without touching bone reaches 165 degrees F, 10 to 12 minutes.
Step 3
Transfer the chicken to a serving platter. Increase heat to high, add the remaining 1/4 teaspoon salt and cook uncovered, stirring, until the sauce is thickened, about 1 minute. Serve the chicken with the sauce.
