A festive and easy meal, this Cranberry Chicken recipe is made with juicy, crispy chicken thighs and a delicious tart and savory sauce. The whole thing is made in one pan, and ready in about half an hour.

Ingredients​

• ▢2 pounds (900 g) bone-in skin-on chicken thighs (about 6)
• ▢2 cups (225 g) fresh cranberries 8 ounces
• ▢½ cup (120 ml) cranberry juice
• ▢2 cloves garlic minced
• ▢1 teaspoon ground paprika
• ▢1 teaspoon kosher salt
• ▢½ teaspoon ground black pepper
• ▢2 tablespoons olive oil
• ▢1 teaspoon lemon juice
• ▢3 tablespoons light brown sugar
• ▢2 teaspoons fresh rosemary chopped

Instructions​

• Preheat your oven to 350°F (180°C). Trim any excess skin and fat from the chicken thighs and pat them dry with paper towels.
• Season the chicken thighs on both sides with kosher salt and ground black pepper. Then, sprinkle the ground paprika evenly over them.
• Heat the olive oil in a large oven-proof skillet over medium-high heat. When the oil is hot, place the chicken thighs in the skillet, skin-side down. Cook until the skin is brown and crispy, about 5-7 minutes. There’s no need to sear the other side.
• Remove the chicken from the skillet and set aside. Pour out the excess fat, leaving about 1 teaspoon in the skillet.

 

[Babybird]

A festive and easy meal, this Cranberry Chicken recipe is made with juicy, crispy chicken thighs and a delicious tart and savory sauce. The whole thing is made in one pan, and ready in about half an hour.

Ingredients​

• ▢2 pounds (900 g) bone-in skin-on chicken thighs (about 6)
• ▢2 cups (225 g) fresh cranberries 8 ounces
• ▢½ cup (120 ml) cranberry juice
• ▢2 cloves garlic minced
• ▢1 teaspoon ground paprika
• ▢1 teaspoon kosher salt
• ▢½ teaspoon ground black pepper
• ▢2 tablespoons olive oil
• ▢1 teaspoon lemon juice
• ▢3 tablespoons light brown sugar
• ▢2 teaspoons fresh rosemary chopped

Instructions​

• Preheat your oven to 350°F (180°C). Trim any excess skin and fat from the chicken thighs and pat them dry with paper towels.
• Season the chicken thighs on both sides with kosher salt and ground black pepper. Then, sprinkle the ground paprika evenly over them.
• Heat the olive oil in a large oven-proof skillet over medium-high heat. When the oil is hot, place the chicken thighs in the skillet, skin-side down. Cook until the skin is brown and crispy, about 5-7 minutes. There’s no need to sear the other side.
• Remove the chicken from the skillet and set aside. Pour out the excess fat, leaving about 1 teaspoon in the skillet.

• Reduce the heat to medium. Add the minced garlic to the skillet and cook for about 1 minute, until fragrant.
• Pour the cranberry juice into the skillet to deglaze it, scraping up any browned bits from the bottom. Add the fresh cranberries, brown sugar, lemon juice, and chopped rosemary. Stir to combine.
• Return the chicken thighs to the skillet if it’s oven proof (or transfer to a baking dish), placing them skin-side up on top of the cranberry mixture. Ensure the skin isn’t submerged in the liquid to keep it crispy. Feeds 4 but for extra guests the sauce will be enough to put 2 more chicken thighs than feed 6 enjoy....this a wow dinner the sweetness of cranberry what makes this dish

 

[Littleboy8]

A festive and easy meal, this Cranberry Chicken recipe is made with juicy, crispy chicken thighs and a delicious tart and savory sauce. The whole thing is made in one pan, and ready in about half an hour.

Ingredients​

• ▢2 pounds (900 g) bone-in skin-on chicken thighs (about 6)
• ▢2 cups (225 g) fresh cranberries 8 ounces
• ▢½ cup (120 ml) cranberry juice
• ▢2 cloves garlic minced
• ▢1 teaspoon ground paprika
• ▢1 teaspoon kosher salt
• ▢½ teaspoon ground black pepper
• ▢2 tablespoons olive oil
• ▢1 teaspoon lemon juice
• ▢3 tablespoons light brown sugar
• ▢2 teaspoons fresh rosemary chopped

Instructions​

• Preheat your oven to 350°F (180°C). Trim any excess skin and fat from the chicken thighs and pat them dry with paper towels.
• Season the chicken thighs on both sides with kosher salt and ground black pepper. Then, sprinkle the ground paprika evenly over them.
• Heat the olive oil in a large oven-proof skillet over medium-high heat. When the oil is hot, place the chicken thighs in the skillet, skin-side down. Cook until the skin is brown and crispy, about 5-7 minutes. There’s no need to sear the other side.
• Remove the chicken from the skillet and set aside. Pour out the excess fat, leaving about 1 teaspoon in the skillet.

Looks so yummy and Christmasy and easy to make.

 

[Babybird]

Looks so yummy and Christmasy and easy to make.

An alternative to the rost or have both

By the way Woolworths and Coles.reduce their roast chicken and roast beef and roast pork near mid afternoon.i picked up roast pork marked down to $12 I stewed an apple to put on roast muked a sweet potato in microwave easy meal