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Chicken with Cranberry and Orange Recipe

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4 from 52 reviews

This vibrant and flavorful Chicken with Cranberry and Orange recipe combines tender, bone-in chicken thighs with a bright, tangy sauce made from fresh cranberries, zesty orange, and fragrant herbs. The dish is perfectly balanced with sweet maple syrup and a hint of fresh ginger and garlic, making it a festive and comforting meal that’s ideal for gatherings or a special family dinner.

  • Total Time: 50 minutes
  • Yield: 6 servings

Ingredients

Chicken

  • 3 pounds bone-in, skin-on chicken thighs (about 6 thighs)
  • Kosher salt and freshly ground black pepper, for seasoning
  • 1 tablespoon unsalted butter
  • 1 teaspoon olive oil

Sauce

  • 1 tablespoon fresh ginger, minced
  • 3 cloves garlic, minced
  • 2 cups cranberries (fresh or frozen), plus a handful for garnish
  • 2-3 oranges (you will need: zest of one orange, juice of two oranges – about ½ cup, and halfmoon slices from ½ an orange, optional)
  • ½ cup chicken stock
  • 3-4 tablespoons pure maple syrup
  • 1 teaspoon fresh thyme leaves, plus extra sprigs for garnish
  • 2 tablespoons orange liqueur (optional, such as Grand Marnier or Triple Sec)

Instructions

  1. Season the chicken: Pat the chicken thighs dry with paper towels. Sprinkle kosher salt and freshly ground black pepper evenly over both sides of the chicken pieces to enhance flavor.
  2. Brown the chicken: In a large skillet, heat 1 tablespoon of unsalted butter and 1 teaspoon of olive oil over medium-high heat. Add the chicken thighs skin-side down and cook until the skin is golden and crisp, about 5-7 minutes. Flip and brown the other side for an additional 4-5 minutes. Remove chicken from the pan and set aside.
  3. Sauté ginger and garlic: In the same skillet, reduce heat to medium and add the minced ginger and garlic. Stir frequently and cook for about 1-2 minutes until fragrant but not browned.
  4. Add cranberries and orange elements: Add the 2 cups of cranberries, zest of one orange, juice of two oranges (about ½ cup), and halfmoon slices from ½ an orange if using. Stir to combine and let the mixture simmer gently for 2-3 minutes to start breaking down the cranberries.
  5. Build the sauce: Pour in ½ cup of chicken stock, add 3-4 tablespoons of pure maple syrup, and 1 teaspoon of fresh thyme leaves. If using, add 2 tablespoons of orange liqueur for extra depth of flavor. Stir well and bring to a light simmer.
  6. Return chicken to skillet: Nestle the browned chicken thighs back into the skillet, skin-side up, spoon some sauce over the top, cover the skillet, and reduce heat to low. Let the chicken simmer gently in the sauce for 20-25 minutes, or until the chicken is cooked through and tender.
  7. Finish and garnish: Remove the skillet lid and cook uncovered for a few more minutes if you want the sauce to thicken slightly. Taste and adjust seasoning with salt and pepper if needed. Garnish with a handful of fresh cranberries and sprigs of fresh thyme before serving.

Notes

  • You can substitute chicken thighs with chicken breasts, but thighs stay juicier with this recipe.
  • Fresh cranberries allow for a more vibrant sauce, but frozen work perfectly well; no need to thaw them before cooking.
  • If orange liqueur is not available, you can omit it or replace it with a teaspoon of orange zest and a splash of orange juice for flavor.
  • This dish pairs wonderfully with rice, mashed potatoes, or roasted vegetables.
  • Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

Find it online: https://allyumcooks.com/chicken-with-cranberry-and-orange-recipe/