Cranberry Balsamic Chicken (Print Version)
# Ingredients:
01 -
Chicken thighs, bone-in with skin, 2 pounds.
02 -
Dried rosemary, 2 teaspoons.
03 -
Onion powder, 1½ teaspoons.
04 -
Balsamic vinegar, 1/3 cup.
05 -
Fresh orange juice, 1/2 cup.
06 -
Brown sugar, 3 tablespoons.
07 -
Cornstarch, 1 tablespoon.
08 -
Water, 3/4 cup.
09 -
Fresh cranberries, 1 cup.
10 -
Dijon mustard, 1 tablespoon.
11 -
Salt and black pepper to taste.
12 -
Yellow onion, thickly sliced, 1 medium.
13 -
Orange, thinly sliced, 1 whole.
14 -
Fresh rosemary sprigs, 3-5.
15 -
Fresh garlic cloves, peeled and crushed, 6.
# Instructions:
01 -
Warm oven to 400°F before starting.
02 -
Dry chicken pieces with paper towels. Rub with salt, pepper, rosemary and onion powder on both sides.
03 -
Mix vinegar, orange juice and brown sugar in a pot. Heat until bubbling. Stir cornstarch with water, add to pot with most cranberries. Cook until thick and berries pop. Mix in mustard.
04 -
Put onions, orange slices, rosemary and garlic in baking dish. Place seasoned chicken on top.
05 -
Brush chicken with glaze, add remaining cranberries. Bake 25 minutes.
06 -
Brush with more glaze every 5 minutes for another 10-15 minutes until chicken reaches 165°F.
07 -
For extra color, glaze once more and broil 1-2 minutes until tops brown.
# Notes:
01 -
Perfect winter dish combining sweet and savory flavors.
02 -
Can be served with various sides like rice or roasted vegetables.
03 -
Glaze can be made ahead and reheated.