One Pan Cranberry & Garlic Braised Chicken
One Pan Cranberry & Garlic Braised Chicken
Brie Thompson
4
10 minutes
30 minutes
Seared chicken thighs simmer in a garlicky, cranberry laced braise that smells like fall the moment the lid comes off. Harvest Fig Barrel Aged Balsamic adds a sweet tang, Blood Orange Infused Olive Oil brings a bright citrus note, and Butcher's Spice Blend and Mediterranean Rosemary Rub season every bite. It is a cozy one pan dinner with big flavor.
Pro Tip: Turn on Cook Mode to keep your screen awake while cooking.
Pro Tip: Turn on Cook Mode to keep your screen awake while cooking.
Ingredients
- 8 Chicken Thighs
- 1 Tbsp Butcher's Spice Blend
- 2 tsp Mediterranean Rosemary Rub
- 3 Tbsp Blood Orange Infused Olive Oil
- 15 to 20 Garlic Cloves, peeled
- 1 cup Cranberries, fresh or frozen
- 1 cup Chicken Stock
- 3 Tbsp Harvest Fig Barrel Aged Balsamic
- 4 Rosemary Sprigs
Directions
- Season the chicken with Butcher's Spice Blend and Mediterranean Rosemary Rub.
- Heat Blood Orange Infused Olive Oil in a large, wide cast iron pan over medium high heat. Once hot, add the chicken and sear for 3 minutes per side.
- Add the garlic cloves, cranberries, chicken stock, and Harvest Fig Barrel Aged Balsamic. Reduce the heat to a low simmer, cover, and cook until the chicken reaches an internal temperature of 165°F and the garlic is crisp tender, about 20 minutes.
- Add the rosemary sprigs and cook until fragrant, 2 to 3 minutes. Serve immediately.
1 comment
Maud Bentley
This recipe elevates chicken to another level. The tartness of cranberries, the tang of the cranberry spice vinegar and the garlic is SO good. It’s quick and easy but I would recommend removing the chicken after the 20 minutes (keep warm) and reduce the sauce.
This recipe elevates chicken to another level. The tartness of cranberries, the tang of the cranberry spice vinegar and the garlic is SO good. It’s quick and easy but I would recommend removing the chicken after the 20 minutes (keep warm) and reduce the sauce.