Rosemary Chicken with Cranberries
I was looking for a seasonal delicious recipe to make for dinner and found a recipe for Cranberry Chicken that sounded perfect! The recipe called for chicken thighs and I just happened to have bought two packages when I was at Trader Joes so I quickly stopped at our local grocery store and picked up the rest of the ingredients. When I got home, I realized that I had boneless, skinless chicken thighs instead of bone-in, skin on chicken thighs but decided to go with it and make the recipe anyway. When I actually got into the recipe, it didn’t make much sense so I ended up switching it all around and this delicious concoction is what I came up with.
The boneless chicken thighs cook much more quickly and are easier to eat…the only difference is that the skin browns on the skin-on thighs and makes the dish more aesthetically pleasing.
Never fear…this Rosemary Chicken doesn’t lack for flavor and I still think it’s a gorgeous presentation. Use either boneless or bone-in chicken thighs or even chicken breasts if you like them better, just make sure to adjust for the cooking time!
This dish just screams fall and holiday and it really is so flavorful. I invited my grandsons (and their parents) over for dinner and they loved it. I served the chicken with a fall salad (recipe coming in a couple of days) and some focaccia bread and it was a filling meal. Probably if I had planned ahead a little more, I would have made some broccoli and potatoes to serve alongside.
After cooking the veggies in a cast iron skillet, they are removed and the chicken is added. By the time the chicken is browned on both sides, the bottom of the skillet is covered with the most tasty bits that are incorporated into the sauce when the wine is added to the pan. The aroma is amazing and you just know it’s going to be so good. The sugared cranberries add a really delicious contrast to the savory chicken and make the whole dish look festive. This would be a great recipe to make for a holiday dinner party!
And finally…here’s the recipe!
Rosemary Chicken with Cranberries
Ingredients
- 2 cups fresh cranberries
- 1/3 cup brown sugar1
- Splash of white wine vinegar
- 10 boneless chicken thighs
- 6-8 garlic cloves, minced
- 1 - 1/2 tablespoons chopped fresh rosemary plus rosemary sprigs for garnish
- 1 teaspoon paprika
- Kosher salt & freshly ground black pepper
- Olive oil for searing chicken
- 3 celery stalks, chopped
- 1 large yellow onion, chopped
- I cup (or a little more) dry white winne
Instructions
- Preheat oven to 425 degrees.
- Make the sugared cranberries - In a small bowl, combine the cranberries, brown sugar, and 1 tablespoon white wine vinegar. Set aside to soften while you prepare the chicken.
- Season the chicken - Place chicken in a bowl and season with the garlic, rosemary, paprika, and a good pinch or two of salt and pepper. Make sure to coat the chicken well.
- Heat olive oil in a large cast iron skillet and add the onions and celery. Season with salt and pepper and saute until they have softened. Remove from pan and add more olive oil...add the chicken to the skillet. Cook until golden brown on each side. Cook in batches if necessary so you don't crowd the chicken. The chicken doesn't have to be completely done, just browned on the outside. Remove from pan and while the pan is still very hot, add the wine and stir to deglaze, scraping any bits that are on the bottom of the pan (this is where the flavor is). Add the vegetables back into the pan. Add the chicken on top of the veggies along with any accumulated juices.
- Top the chicken with the sugared cranberries.
- Bake in the cast iron skillet until the chicken is completely cooked (165 degrees) and the cranberries are soft.
- Garnish with a few rosemary sprigs before serving. Serve hot, spooning the juices and vegetables over top.
As I said…I’m updating my gift guides frequently and if you love this post, you’ll love my Gift Guide for Cooks! There are some great gift ideas at every price point so be sure to check it out!