Sweet & Savory Baked Cranberry Chicken

This simple recipe produces a chicken
with a wonderfully delicious flavor
that the entire family loved. ❤

Ingrdients:

1/4 cup balsamic vinegar

1/2 cup of sweet barbecue sauce (I used Sweet Baby Ray's Hawaiian Barbecue Sauce)

1 teaspoon Dijon mustard

1/4 cup cranberry juice

2 tablespoons maple syrup

1/4 cup coconut aminos or soy sauce

4 gloves garlic, pressed or minced

1/4 teaspoon black pepper

1 1/2 tablespoons brown sugar

1/2 teaspoon molasses (optional)

4 teaspoons olive oil

12 boneless, skinless chicken thighs

1 cup fresh or frozen cranberries*

fresh sprigs of thyme**

Method:

Whisk together the vinegar, barbecue sauce, mustard, juice, syrup, aminos, garlic, pepper and brown sugar in a medium saucepan. Bring to a gentle boil, over medium heat, stirring until the mixture is thickened. Remove from the heat and set aside.

Preheat the oven to 375*. Lightly grease a casserole dish and set aside.

Add the olive oil to a large skillet and warm over medium heat. Add the chicken and cook both sides until they become a light golden color. Transfer the chicken thighs to the prepared casserole dish.

Pour the prepared sauce over the chicken. Top with the cranberries and thyme.

Bake for 35 to 40 minutes. Makes 6 to 12 servings.

*When cranberries are on sale and in season, I purchase an extra bag or two and store them in the freezer. I like to have them on hand for baking and for a dish like this one. (When baked, the cranberries taste a lot like tart red cherries.)

**Fresh thyme is best, but 1/2 teaspoon of dried thyme leaves may be used instead.

Notes:

This chicken is moist and flavorful and the cranberries are not bitter or sour. Instead, they are sweet, tangy and delicious in this sauce.

Cranberry Chicken pairs nicely with roasted veggetables, rice, potatoes and/or a salad.

Cranberry Chicken with Roasted
Asparagus and Cracker Barrel
Coppycat Corn Muffins
(All recipes included on this blogsite.)