One Pot Cranberry-Balsamic Chicken Thighs

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Cranberry-Balsamic Chicken Thighs offer a delightful blend of flavours that capture the essence of seasonal ingredients. The combination of balsamic vinegar and fresh cranberries creates a tangy, sweet marinade that enhances the rich taste of chicken thighs.

This dish is not only easy to prepare but also brings a touch of elegance to any dinner table.

I love making this recipe during the colder months when cranberries are in season. The vibrant colour and bold flavours brighten up dreary winter days.

Plus, it’s a one-pot meal, which makes cleanup quick and easy, allowing me to enjoy more time with friends and family.

By incorporating these simple ingredients, I can create a satisfying meal that impresses everyone. The juicy chicken thighs served with a luscious cranberry sauce make for a wonderful dinner option. This recipe is sure to become a favourite in my kitchen.

Recipe Overview

Cranberry-balsamic chicken thighs are a delightful dish that combines tangy and sweet flavours. The recipe incorporates simple ingredients and straightforward preparation methods, ensuring a satisfying meal. Here’s a closer look at the key components and techniques involved.

Ingredient Insights

For this recipe, I use boneless chicken thighs, which provide a juicy and tender base. The key flavour comes from balsamic vinegar and fresh cranberries, offering a perfect balance of tartness. Adding orange juice and orange zest enhances the citrus notes.

I often include a touch of honey or maple syrup for sweetness, while soy sauce adds depth. Garlic and fresh rosemary elevate the dish with their aromatic qualities. I sometimes mix in dried cranberries for added texture.

Using olive oil, I ensure the chicken remains moist during cooking. Seasoning with salt and pepper is essential for bringing out the flavours in each ingredient.

Preparation Methods

Preparing cranberry-balsamic chicken thighs is straightforward. First, I marinate the chicken in a mix of balsamic vinegar, honey, soy sauce, and orange juice. This step allows the flavours to infuse into the meat, making it delicious.

I usually marinate for at least an hour, but overnight works best.

After marinating, I chop my herbs, including thyme and rosemary, to mix into the marinade for extra flavour. Prepping is simple; I gather my ingredients and measure everything beforehand.

I make sure to remove the chicken from the marinade just before cooking, allowing excess liquid to drip off for better browning.

Cooking Techniques

For cooking, I heat olive oil in a large skillet over medium-high heat. Once hot, I add the marinated chicken thighs, skin-side down, and cook until they are golden brown. It usually takes about 7 minutes per side.

I also ensure the thickest part of the chicken reaches an internal temperature of 75°C (165°F), checking with a meat thermometer.

If I want a crispier finish, I may use the oven or air fryer at the end. I often add my garlic powder and brown sugar to the pan, allowing it to simmer with the remaining marinade for a few minutes. This develops a rich balsamic sauce to drizzle over the chicken, making the dish even more vibrant.

Serving and Storage

When it comes to serving and storing Cranberry-Balsamic Chicken Thighs, there are important details to consider for both presentation and longevity of leftovers. Here’s how I approach it.

Accompaniments

I find that this dish pairs wonderfully with a variety of sides. Mashed potatoes are a classic choice, providing a creamy texture that complements the tangy chicken. Quinoa is another great option, adding a nutty flavour and healthy protein.

To enhance the festive feel, I often serve my cranberry chicken with a homemade cranberry sauce. Adding tart cranberries gives a vibrant touch that suits special occasions, like Christmas dinner.

For a crunch, consider adding walnuts or a side salad with mixed greens. Each of these choices elevates the flavours and makes the meal more satisfying.

Storage Solutions

For storing leftovers, I use airtight containers or freezer-safe containers to maintain freshness. I let the chicken cool to room temperature before transferring it.

It’s best to keep the chicken and any sauce together to keep everything moist.

Leftover chicken can typically be stored in the refrigerator for up to three days. If you want to keep it longer, I recommend freezing it. Just make sure to use containers labelled with dates to track storage time properly.

When reheating, I prefer to add a splash of chicken broth or a bit of unsalted butter to keep the chicken from drying out.

Meal Prep Tips

Meal prep is essential for busy days. I often marinate the chicken thighs ahead of time using a mix of balsamic vinegar, honey, and dried herbs. This makes it easy to cook on short notice.

When preparing, I suggest cooking a larger batch. This way, I always have some chicken ready for quick meals. The leftovers are versatile; they can be used in salads, wraps, or served with quinoa.

For easy clean-up, I use one pan for cooking. This saves time, and I can store the leftovers in the same dish. Meal prep not only saves me time during the week but also ensures I have delicious, homemade meals ready to enjoy.

Cranberry-Balsamic Chicken Thighs

Ingredients

For the Chicken:

• 6 boneless, skinless chicken thighs (about 1.5 lbs / 680g)
• Salt and black pepper, to taste
• 2 tbsp olive oil

For the Cranberry-Balsamic Sauce:

• 1/2 cup (120ml) fresh or frozen cranberries
• 1/3 cup (80ml) balsamic vinegar
• 1/4 cup (60ml) honey
• 2 cloves garlic, minced
• 1 tbsp fresh rosemary, chopped (or 1 tsp dried rosemary)
• 1 tbsp fresh parsley, chopped (optional)

Instructions

1. Preheat and Sear the Chicken

1. Preheat your oven to 400°F (200°C).
2. Pat the chicken thighs dry with paper towels and season both sides with salt and black pepper.
3. In a large oven-safe skillet or pan, heat 2 tablespoons of olive oil over medium-high heat.
4. Sear the chicken thighs skin-side down for about 5 minutes, until golden brown. Flip them and sear for another 2 minutes on the other side. Remove the chicken from the skillet and set aside.

2. Prepare the Cranberry-Balsamic Sauce

1. In the same skillet (without washing it), add balsamic vinegar, honey, minced garlic, cranberries, and rosemary. Stir everything together, scraping up any browned bits from the bottom of the skillet.
2. Let the sauce simmer over medium heat for about 5 minutes, until it thickens slightly.

3. Combine and Bake

1. Return the seared chicken thighs to the skillet, nestling them into the sauce. Spoon some sauce over each chicken thigh.
2. Transfer the skillet to the preheated oven and bake for about 15-20 minutes, until the chicken is cooked through (internal temperature should be 165°F or 74°C) and the sauce has thickened.

4. Serve

1. Remove the skillet from the oven and let it rest for about 5 minutes.
2. Garnish with fresh parsley if desired.
3. Serve warm with rice, mashed potatoes, or crusty bread to soak up the delicious sauce.

Cranberry-Balsamic Chicken Thighs

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings 4

Ingredients

  

For the Chicken:

• 6 boneless skinless chicken thighs (about 1.5 lbs / 680g)
• Salt and black pepper to taste
• 2 tbsp olive oil

For the Cranberry-Balsamic Sauce:

• 1/2 cup 120ml fresh or frozen cranberries
• 1/3 cup 80ml balsamic vinegar
• 1/4 cup 60ml honey
• 2 cloves garlic minced
• 1 tbsp fresh rosemary chopped (or 1 tsp dried rosemary)
• 1 tbsp fresh parsley chopped (optional)

Instructions

 

• Preheat your oven to 400°F (200°C). Pat the chicken thighs dry with paper towels and season both sides with salt and black pepper. In a large oven-safe skillet, heat 2 tablespoons of olive oil over medium-high heat. Sear the chicken thighs skin-side down for about 5 minutes until golden brown. Flip them and sear for another 2 minutes on the other side. Remove the chicken from the skillet and set aside.
• In the same skillet, add balsamic vinegar, honey, minced garlic, cranberries, and rosemary. Stir everything together, scraping up any browned bits from the bottom of the skillet. Let the sauce simmer over medium heat for about 5 minutes until it thickens slightly.
• Return the seared chicken thighs to the skillet, nestling them into the sauce. Spoon some sauce over each chicken thigh. Transfer the skillet to the preheated oven and bake for about 15-20 minutes, until the chicken is cooked through (internal temperature should be 165°F or 74°C) and the sauce has thickened.
• Remove the skillet from the oven and let it rest for about 5 minutes. Garnish with fresh parsley if desired. Serve warm with rice, mashed potatoes, or crusty bread to soak up the delicious sauce.

Tips for Success

• Chicken Thighs: You can use bone-in, skin-on chicken thighs if you prefer. Just increase the baking time by about 10 minutes.
• Cranberry Substitution: If cranberries aren’t in season, use dried cranberries instead.
• Balsamic Quality: Use a good-quality balsamic vinegar for a richer, deeper flavor.

This Cranberry-Balsamic Chicken Thighs recipe offers a delightful balance of flavors—perfect for a cozy dinner, a special occasion, or just a deliciously different weeknight meal!

Frequently Asked Questions

I have gathered some common questions about preparing cranberry-balsamic chicken thighs. Here, I will provide guidance on cooking tips, ingredient modifications, pairing suggestions, and more.

What are some tips for ensuring that baked cranberry-balsamic chicken thighs are cooked perfectly?

To ensure perfectly cooked chicken thighs, I recommend using an instant-read thermometer. The internal temperature should reach 165°F (74°C).

Another tip is to brown the chicken skin-side down first for a crispy texture. Cooking with the marinade will add flavour while keeping the chicken moist.

How can you modify the recipe for cranberry-balsamic chicken thighs to use dried cranberries?

If I want to use dried cranberries, I can soak them in warm water or juice beforehand. This step helps to soften them before adding to the dish.

Adjust the marinade slightly by adding more liquid since dried cranberries absorb moisture during cooking.

What side dishes pair well with cranberry-balsamic chicken thighs for a complete meal?

I find that roasted vegetables like carrots or Brussels sprouts pair nicely. A simple green salad with a vinaigrette also complements the dish well.

For a heartier meal, I can serve the chicken with mashed potatoes or rice, which will soak up the sauce.

Is there a slow cooker version of the cranberry-balsamic chicken thighs recipe?

Yes, there is a slow cooker method that works well for this dish. I can place the chicken thighs in the slow cooker and pour the cranberry-balsamic marinade over them.

Cooking on low for 6-8 hours will result in tender and flavourful chicken.

How can you incorporate Catalina dressing into a cranberry chicken thigh recipe?

To incorporate Catalina dressing, I can mix it with the cranberry-balsamic marinade. This method will add a tangy flavour to the dish.

I might adjust the ratio to ensure one flavour does not overpower the other.

Steps to Make an Easy Cranberry Balsamic Chicken Thigh Dish

To make an easy dish, start by seasoning the chicken thighs with salt and pepper. Then, brown them in a skillet for about 7 minutes.

Next, add the cranberry-balsamic mixture and simmer until the chicken is cooked through.