One Pan Cranberry & Garlic Braised Chicken
One Pan Cranberry and Garlic Braised Chicken
Rated 4.3 stars by 8 users
Author:
Olivelle
Servings
8
Prep Time
5 minutes
Cook Time
35 minutes
Indulge in a flavorful fall feast with our One Pan Cranberry & Garlic Braised Chicken! Tender chicken thighs simmer in a hearty braise with vibrant cranberries and the bold richness of garlic, creating a dish that’s as memorable as it is delicious. This easy, one-pan recipe is perfect for any occasion, bringing a touch of autumn warmth to your table!
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 & Seasoning
-
3 Tbsp Blood Orange Infused Olive Oil
-
15-20 Cloves Garlic, 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 the Butcher’s Spice Blend and Mediterranean Rosemary Rub & Seasoning.
In a large, wide cast iron pan, heat the Blood Orange Infused Olive Oil 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 heat to a low simmer, cover, and cook for 20 minutes until chicken is cooked throughout and garlic is crisp-tender.
Add the sprigs of rosemary and cook for another few minutes for added fragrance. Serve and enjoy!
Recipe Note
This recipe was originally made with our Limited Time Cranberry Spice White Barrel Aged Balsamic. We are no longer carrying this item and have changed the recipe to feature our Harvest Fig Barrel Aged Balsamic instead.
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.