Description
A savory and slightly sweet roasted chicken dish featuring tender bone-in, skin-on chicken thighs cooked with fresh apples and cranberries, enhanced by aromatic shallots, garlic, and fresh thyme. This comforting recipe blends fruity tartness with rich, golden-brown chicken for a perfect fall-inspired meal.
Ingredients
Scale
Fruit Mixture
- 1 cup frozen or fresh cranberries
- 2 Tbsp. packed light brown sugar
- 1 Tbsp. cornstarch
- 2 tsp. reduced-sodium soy sauce
- 1 tbsp. dry white wine (for cranberry mixture)
Chicken & Aromatics
- 6 bone-in, skin-on chicken thighs
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 Tbsp. extra-virgin olive oil
- 1 large shallot, very thinly sliced
- 3 cloves garlic, finely chopped
Liquid & Additional Ingredients
- 1/2 cup dry white wine (for skillet)
- 1 cup low-sodium chicken broth
- 2 Honeycrisp apples (about 1 lb.), cored and cut into 8 wedges
- 1 Tbsp. chopped fresh thyme leaves, plus more for serving
- Chopped fresh parsley leaves, for serving
Instructions
- Prepare Cranberry Mixture: Preheat the oven to 425°F. In a medium bowl, combine cranberries, brown sugar, cornstarch, soy sauce, and 1 tablespoon of dry white wine. Toss everything together gently until well coated. This mixture will provide a tangy and sweet glaze for the chicken.
- Season and Brown Chicken: Pat chicken thighs dry and season generously with kosher salt and freshly ground black pepper. Heat olive oil in a large high-sided skillet over medium-high heat. Add the chicken thighs skin-side down and cook for 5 to 6 minutes per side until golden brown. Once browned, transfer the chicken to a plate and set aside.
- Sauté Shallots and Garlic: Lower the heat to medium. Carefully pour off all but about 1 tablespoon of fat from the skillet. Add thinly sliced shallots and cook, stirring occasionally, until tender and translucent, about 2 minutes. Add chopped garlic and continue cooking, stirring, until fragrant and slightly golden, about 1 more minute.
- Deglaze and Reduce: Pour in the remaining 1/2 cup of dry white wine and turn the heat back up to high. Cook, stirring occasionally, until most of the liquid has evaporated, roughly 2 minutes. Then add chicken broth and bring the mixture to a rolling boil.
- Add Fruit and Nestle Chicken: Stir in the prepared cranberry mixture along with any residual sugar from the bowl. Add the apple wedges and combine gently. Nestle the browned chicken thighs into the skillet with skin side up. Sprinkle the chopped fresh thyme over the top.
- Roast in Oven: Transfer the skillet to the preheated oven and bake for 20 to 25 minutes, or until the chicken is fully cooked through and the fruit is tender and bubbling.
- Garnish and Serve: Remove the skillet from the oven. Sprinkle additional chopped fresh thyme and parsley over the dish before serving to add a fresh herbal note and vibrant color.
Notes
- Use bone-in, skin-on chicken thighs for the best flavor and juiciness.
- If you don’t have dry white wine, you can substitute with chicken broth, but the flavor will be milder.
- Ensure the chicken reaches an internal temperature of 165°F for safe consumption.
- For a thicker sauce, let the cooked mixture simmer longer on the stove after roasting.
- Honeycrisp apples are suggested for their sweet-tart balance but any firm apple will work.
Nutrition
- Serving Size: 1 chicken thigh with fruit and sauce
- Calories: 420
- Sugar: 15g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 4.5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 125mg
