Roasted chicken thighs with cranberries, rosemary and balsamic-honey sauce
Laura in the Kitchen · ♥ 1.7K likes · 53.7K views · 8 min video
Read about thighs in the BrightCulinary Book
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Ingredients
Method
Techniques
- 3 whole bone in skin on chicken thighs
- light olive oil
Preheat a cast iron skillet with a touch of light olive oil and the oven to 375.
Choosing the chicken
- salt
- pepper
- garlic and herb seasoning
Season the chicken thighs on both sides with salt, pepper and a salt-free garlic and herb seasoning.
Variation: put the chicken, sauce and cranberries in a zip-lock bag or container, refrigerate up to 24 hours, then roast in a hot oven without searing.
Sear the thighs skin side first in the hot skillet until well coloured, rendering out the fat; remove temporarily.
- chicken stock
- balsamic vinegar
- honey
- pepper
- 2 whole clementines
Mix the sauce: chicken stock, a little balsamic vinegar, a touch of honey, pepper and the juice of a couple of clementines.
Mixing the balsamic-honey sauce
- shallots
Turn up the heat and sear the halved shallots a few seconds for a little colour; pour off most of the chicken fat.
- cranberries
- fresh rosemary
Return the shallots and chicken, pour the sauce around the edges, and add cranberries and fresh rosemary.
Adding sauce, cranberries and rosemary
Roast at 375 about 25 to 30 minutes (30 here).
If the sauce is loose, set the skillet on the stove a couple of minutes to reduce rather than adding a slurry.
- fresh herbs
Serve topped with fresh herbs and a few reserved fresh cranberries alongside.
Serving