Glazed cranberry chicken is a festive, easy-to-prepare holiday meal. Chicken thighs are covered in a savory glaze of fresh cranberries, onion, and sage.
Whew, I think I need a stiff drink. How ‘bout some egg nog?
A few weeks ago I while I was perusing the produce section of my
happy place Fresh Market, I was stopped dead in my tracks by this big, beautiful bin of fresh cranberries. I had the overwhelming urge to buy some. No plan what I would do with them, I just wanted them. Logic intervened and I refrained, but those cranberries have been on my mind ever since.
I thought about making homemade cranberry sauce. I thought about some sort of dessert. Then I remembered this dish I had nine years ago at the bridal luncheon for my best friend’s wedding. Roasted chicken with cranberry sauce. Obviously, if I can still remember it nine years later, it made an impression on me.
I wanted a sauce that complimented the flavor of the roasted chicken. Not overly sweet and something more than a piece of chicken topped with a blob of cranberry sauce. Good ole Martha came through with this nice balance of sweet and savory. I am very excited by the thought of how this chicken is going to look on my table for Christmas Eve lunch.
I’ll be signing off for the next several days to enjoy the holidays. But be sure to tune in after the New Year, because I have a big surprise! I’m so excited that I have had a very hard time not spilling the beans before now!
Much love to you all my dear readers. I hope your holidays are merry and filled with lots of good food!
And there were shepherds living out in the fields nearby, keeping watch over their flocks at night. An angel of the Lord appeared to them, and the glory of the Lord shone around them, and they were terrified. But the angel said to them, “Do not be afraid. I bring you good news that will cause great joy for all the people. Today in the town of David a Savior has been born to you; he is the Messiah, the Lord. This will be a sign to you: You will find a baby wrapped in cloths and lying in a manger.” Suddenly a great company of the heavenly host appeared with the angel, praising God and saying, “Glory to God in the highest heaven, and on earth peace to those on whom his favor rests.” Luke 2: 8-14
Glazed Cranberry Chicken Thighs
- 5 tablespoons butter divided, softened
- 1 ½ teaspoons dried thyme
- Coarse salt and ground pepper
- 6 chicken breasts bone-in, skin on
- 3 tablespoons olive oil
- 1/2 medium onion finely chopped (about 1 cup)
- 1/2 teaspoon dried sage
- 2 cups reduced-sodium chicken broth
- 1 cup fresh or frozen cranberries
- 1/4 cup sugar
- 1 teaspoon cornstarch mixed with 1 tablespoon water
- Preheat oven to 450 degrees.
- In a small bowl, combine 3 tablespoons butter, 1 teaspoon thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Gently lift chicken skin and rub mixture evenly under the skin. Place on a rimmed baking sheet, skin side up, and drizzle top of chicken breasts with olive oil. Sprinkle with additional salt, place in the oven, and roast until skin is golden brown and the internal temperature on a meat thermometer reaches 180 degrees, about 35-45 minutes. Allow chicken to rest 15 minutes before serving.
- Meanwhile, melt remaining tablespoon butter in a large saucepan over medium heat. Add onion and sauté, stirring occasionally until translucent, about 8 minutes. Add sage and remaining 1/2 teaspoon thyme. Cook for an additional minute. Add broth; simmer until reduced to 1 1/2 cups, about 10 to 15 minutes. Strain mixture, discard solids, and return to saucepan.
- Add cranberries and sugar. Bring to a boil and cook until berries burst, about 5 - 8 minutes. Whisk in cornstarch mixture and return to a boil. Cook until slightly thickened, about 1 to 2 minutes more. Remove from heat. Season with salt and pepper. Serve over roasted chicken breasts.