Orange Cranberry Chicken Thighs
A delicious blend of juicy chicken thighs with tangy cranberries and sweet orange juice.
Equipment
- Skillet For searing chicken and making sauce.
- Oven To bake the chicken until fully cooked.
Ingredients
Main Ingredients
- 5.5 pieces chicken thighs, bone-in and skin-on
- 1 tablespoon olive oil
- 0.5 teaspoon salt
- 0.5 teaspoon pepper
- 2 cloves garlic, minced
- 1 large shallot, finely diced
- 0.67 cup orange juice
- 1 cup chicken stock
- 1 tablespoon orange zest
- 1.5 tablespoons honey or maple syrup
- 1 tablespoon apple cider vinegar
- 1 cup cranberries
- 0.5 pieces orange, thinly sliced
Instructions
- Preheat your oven to 400°F (200°C).
- Season the chicken thighs with salt and pepper on both sides.
- In a skillet over medium heat, add olive oil and sear the chicken thighs for 4-5 minutes per side until golden. Transfer the seared chicken to a plate.
- In the same skillet, sauté the diced shallot and minced garlic for 4-5 minutes until the shallot softens, scraping any browned bits from the bottom of the pan.
- Pour in the chicken stock, orange juice, orange zest, apple cider vinegar, and honey. Stir in the cranberries and let the mixture simmer gently for 8-10 minutes until the cranberries soften and the sauce thickens.
- Place the seared chicken thighs back into the skillet. Spoon some sauce over the chicken and scatter the remaining cranberries and orange slices around the pan.
- Bake in the preheated oven for 15-20 minutes or until a meat thermometer inserted into the thickest part of the thigh reads 165°F.
Notes
For a sweeter flavor, you can increase the honey or maple syrup in the sauce. Serve this dish with rice or roasted vegetables for a complete meal.