Cranberry Chicken
User Reviews
5
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Prep Time
5 mins
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Cook Time
30 mins
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Total Time
35 mins
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Servings
3 servings
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Calories
551 kcal
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Course
Main Course, Lunch, Dinner
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Cuisine
British
Cranberry Chicken
Description
Cranberry Chicken combines seared chicken thighs with a smooth sauce made by blending cranberry sauce, fresh cranberries, garlic, balsamic vinegar, maple syrup, chicken stock, and seasoning. The sauce is poured over the chicken before baking, allowing the flavors to meld and the chicken to cook in a sweet-tart glaze. Fresh thyme adds an herbal aroma and depth.
The baking step develops tender, juicy chicken with a balanced flavor profile. Fresh cranberries added on top offer bursts of tart freshness contrasting the richer sauce. The initial pan-searing step crisps the chicken skin before baking.
This recipe pairs well with simple side dishes that can absorb the vibrant sauce. It suits a dinner centerpiece where the sauce can double as a flavorful condiment.
The notes mention flexibility using either chunky or smooth cranberry sauce, and suggest adding grated orange zest for extra brightness. Vegetable stock can replace chicken stock, and rosemary can substitute thyme. Adjust sweetness by tasting the sauce and adding maple syrup if needed. A meat thermometer is advised to ensure chicken is fully cooked. Alternatively, the pan-searing step can be skipped for a fully oven-cooked version, though crisp skin results from the initial frying.
Ingredients
- 6 chicken thighs (about 150g/5oz each)
- 180 g cranberry sauce
- 150 g cranberries fresh
- 2 garlic clove
- 10 g thyme fresh
- 2 tablespoon olive oil
- 80 ml balsamic vinegar
- 100 ml chicken stock
- 2 tablespoon maple syrup
- 1 pinch sea salt
- 1 pinch black pepper
Instructions
- Preheat your oven to 190°C/170°C(fan)/375°F/Gas 5.
- Heat 2 tablespoon Olive oil in a large frying and add 6 Chicken thighs, skin side down and cook for 2 minutes. Turn the chicken thighs over and cook for a further 2 minutes.
- Put 180 g Cranberry sauce, 80 ml Balsamic vinegar, 2 tablespoon Maple syrup, 2 Garlic clove, 100 ml Chicken stock and 1 pinch Sea salt and ground black pepper into a blender and blend until smooth.
- Pour half the sauce into an ovenproof dish.
- Add the chicken to the dish.
- Top with the rest of the sauce, 150 g fresh cranberries and 10 g Fresh thyme.
- Put into the oven for 25-30 minutes.
Notes
- You may use either smooth or chunky cranberry sauce for the blended sauce; both work well since the sauce is blended smooth.
- Adding grated orange zest to the cranberry sauce can enhance the flavor brightness.
- Vegetable stock can replace chicken stock if preferred; reduce salt content for younger eaters.
- Fresh rosemary can be used as an alternative to fresh thyme for variation in flavor.
- Before adding to the dish, taste the cranberry sauce and adjust its sweetness by blending in more maple syrup if it is too tart.
- Use a meat thermometer to check that the chicken thighs reach a safe internal temperature and are fully cooked.
- Skipping the initial frying step results in less crispy skin; cooking times will vary if baking from raw.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3servings
Amount Per Serving
Calories 551 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 551kcal | 28% |
| Carbohydrates | 47g | 16% |
| Protein | 45g | 90% |
| Fat | 19g | 29% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 216mg | 72% |
| Sodium | 259mg | 11% |
| Potassium | 735mg | 16% |
| Fiber | 3g | 12% |
| Sugar | 34g | 68% |
| Vitamin A | 270IU | 5% |
| Vitamin C | 24mg | 27% |
| Calcium | 73mg | 7% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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