- 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
- Sprinkle chicken with 1/4 teaspoon each salt and pepper. Heat oil in a large skillet over medium high heat. Add the chicken, skin-side down, reduce heat to medium and cook, undisturbed, until golden brown, about 7 minutes. Remove all but 1 tablespoon fat from the pan.
- Turn the chicken over and add cranberries, vinegar, honey and thyme to the pan. Bring to a simmer over high heat, then reduce heat to maintain a simmer. Partially cover and cook, stirring occasionally, until an instant-read thermometer inserted in the thickest part without touching bone reaches 165 degrees F, 10 to 12 minutes.
- Transfer the chicken to a serving platter. Increase heat to high, add the remaining 1/4 teaspoon salt and cook uncovered, stirring, until the sauce is thickened, about 1 minute. Serve the chicken with the sauce.
Adapted from: https://www.eatingwell.com/recipe/262105/cranberry-balsamic-chicken-thighs/? printview
Nutritional Facts: Serving Size: 1 Thigh & 3 Tbsp. Sauce Per Serving: 317 calories; protein 22.6g; carbohydrates 16g; dietary fiber 1.4g; sugars 12.6g; fat 17.7g; saturated fat 4.4g
Ashley DeGeare NDTR, CHC