Ingredients
For the Cranberry Sauce:
- ¼ cup red wine vinegar
- 1 cup cranberry juice
- 1 cup fresh cranberries
- ¼ tsp salt
- ¼ tsp pepper
For the Chicken:
- 6 boneless chicken thighs
- Coarse salt and freshly cracked black pepper, to taste
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 tbsp rosemary, chopped
- 2 tbsp butter
Instructions
- Prepare the Cranberry Sauce: In a medium bowl, combine the red wine vinegar, cranberry juice, fresh cranberries, salt, and pepper. Whisk the ingredients together until evenly mixed, then set aside.
- Season the Chicken: Liberally season both sides of the boneless chicken thighs with coarse salt and freshly cracked black pepper to enhance the flavor.
- Preheat Skillet: Place a large cast iron skillet over medium heat and allow it to preheat for 4 to 5 minutes to ensure even cooking and a nice sear.
- Sear the Chicken: Add the olive oil to the hot skillet, then carefully place the chicken thighs in the pan. Cook without moving until the bottoms are golden brown, about 8 to 10 minutes.
- Flip and Cook: Turn the chicken thighs over and cook for an additional 5 minutes to ensure they are cooked through. Then remove the chicken from the pan and set aside on a plate.
- Sauté Garlic and Rosemary: In the same skillet, add the minced garlic and chopped rosemary. Cook for about 1 minute until fragrant, stirring frequently to avoid burning.
- Simmer Cranberry Sauce: Pour the prepared cranberry sauce mixture into the skillet. Use a wooden spoon to scrape any browned bits from the bottom of the pan for added flavor. Allow the sauce to come to a simmer and cook for 5 minutes until it thickens slightly.
- Combine Chicken and Sauce: Return the chicken thighs to the skillet, spoon the cranberry sauce generously over each piece, then add the butter. Stir gently as the butter melts into the sauce, enriching its flavor.
- Finish and Serve: Once the butter has fully melted and the sauce is well combined, remove the skillet from heat. Serve the chicken thighs hot, topped with the rosemary cranberry sauce.
Notes
- Use a meat thermometer to ensure chicken reaches an internal temperature of 165°F for safety and juiciness.
- You can substitute fresh cranberries with frozen ones if fresh are unavailable; just add a minute or two to simmering time.
- For a richer sauce, consider adding a teaspoon of honey or maple syrup for slight sweetness.
- Serve this dish alongside roasted vegetables or mashed potatoes for a complete meal.
- A cast iron skillet is ideal for achieving a good sear, but a heavy-bottomed frying pan will also work.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Dinner, Main Course
- Method: Stovetop
- Cuisine: American
