Chicken Thighs with Balsamic Cranberry Sauce

Chicken Thighs with Balsamic Cranberry Sauce

Coat chicken with salt and pepper. Heat oil in a large skillet over medium-high heat.

Place chicken in skillet skin side down and reduce heat to medium. Cook undisturbed until golden brown, about 7 minutes. Remove all but 1 tablespoon of fat from pan.

Turn chicken over add cranberries, Plum Basil Balsamic, honey and thyme bring to simmer, reduce heat to low and cover for 10 to 12 minutes.

Remove chicken and set aside, add salt to sauce and reduce on medium-high for about 2 minutes. Serve chicken with sauce on top.


- 4 bone-in chicken thighs (about 1 ½ lbs)
- 1 tablespoon Arbequina Olive Oil
- 1 ½ cups of fresh cranberries
- ¼ cup Plum Basil Balsamic
- 2 tablespoons honey
- 1 teaspoon fresh thyme chopped
- Salt and pepper to taste

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