Cranberry-Balsamic Chicken Thighs
Give your dinner a flavorful upgrade with our Cranberry-Balsamic Chicken Thighs recipe! Juicy chicken thighs are perfectly balanced with the sweet and tangy richness of cranberries and balsamic vinegar. This easy-to-make dish is perfect for cozy weeknights or impressing guests. Serve it with your favorite sides, and watch it become a new favorite!
Ingredient
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
Directions
Step 1
Season the chicken with 1/4 teaspoon each of salt and pepper. In a large skillet, heat oil over medium-high heat. Place the chicken skin-side down, reduce the heat to medium, and cook without moving until golden brown, approximately 7 minutes. Remove all but 1 tablespoon of fat from the skillet.
Step 2
Flip the chicken and add cranberries, vinegar, honey, and thyme to the skillet. Increase the heat to bring the mixture to a simmer, then reduce to maintain a gentle simmer. Partially cover and cook, stirring occasionally, for 10 to 12 minutes, or until an instant-read thermometer inserted into the thickest part (avoiding the bone) reads 165°F.
Step 3
Transfer the chicken to a serving dish. Turn the heat to high, stir in the remaining 1/4 teaspoon of salt, and cook the sauce uncovered, stirring, until it thickens, about 1 minute. Serve the chicken topped with the sauce.