Cranberry Chicken
This cranberry chicken cooks in one skillet with a garlic white wine sauce, fresh rosemary, and whole cranberries. It works for an easy weeknight dinner and also fits right in at a holiday table.
Servings: 4 servings
Ingredients
- 1 tablespoon olive oil
- 4 bone-in skin-on chicken thighs, about 1-1.5 pounds
- ½ teaspoon salt
- ½ teaspoon pepper
- ¼ cup white wine
- 1 cup chicken broth
- 2 tablespoons flour gluten-free if needed
- 1 tablespoon fresh rosemary chopped
- 1 teaspoon garlic minced
- 1 cup fresh cranberries
Instructions
- In a large skillet, heat olive oil on medium heat. Once hot, add the chicken, sprinkle with salt and pepper and cook until browned on both sides, about seven minutes each. Remove from the skillet and set aside.
- In a small bowl, whisk together the chicken broth and flour, pour into the skillet and use a spatula to scrape up any leftover chicken bits. Add in white wine, garlic and rosemary. Stir continually until sauce begins to thicken, about five minutes.
- Add the chicken back to the skillet and simmer for another 10 minutes or until the internal temperature of the chicken reaches 165°F.
- Add in cranberries and cook until just warmed for about a minute or two. Remove from heat and serve.
Notes
Chicken thighs: chicken thighs are used in this recipe for the crispy skin but you can use chicken breasts if preferred.
Nutrition
Serving: 1SERVING | Calories: 381kcal | Carbohydrates: 7g | Protein: 24g | Fat: 28g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 143mg | Sodium: 622mg | Potassium: 346mg | Fiber: 1g | Sugar: 1g | Vitamin A: 145IU | Vitamin C: 4mg | Calcium: 22mg | Iron: 1mg