Apple and Cranberry Roasted Chicken

6 servings

Ingredients

• 2 cups cranberries
• 2 tablespoons light brown sugar
• 2 tablespoons cornstarch
• 1 tablespoon plus 1 teaspoon soy sauce
• 3 cups chicken broth or water
• 12 boneless skinless chicken thighs
• ½ teaspoon salt
• ½ teaspoon freshly ground black pepper
• 2 tablespoons extra virgin olive oil
• 1 large shallot, peeled and sliced
• 6 cloves garlic, peeled and chopped
• 7 ½ cups peeled and diced apple
• 2 tablespoons chopped fresh thyme
• 2 tablespoons chopped parsley

Directions

1. Heat oven to 425 degrees F.
2. In medium bowl, toss cranberries, brown sugar, cornstarch, soy sauce, and 1 tablespoon broth or water.
3. Season chicken with salt and pepper. In large, high-sided skillet over medium-high heat, heat oil. Brown chicken, turning once, until golden on both sides, about 5-6 minutes per side. Transfer to plate.
4. Reduce heat to medium; pour off most of fat in skillet. Cook shallot, stirring occasionally, until tender, about 3 minutes. Add garlic and cook, stirring until garlic and shallot are fragrant and light golden, about 1 minute more.
5. Add ½ cup broth or water, increase to high, and cook, stirring occasionally, until liquid is mostly evaporated, about 2 minutes. Pour in remaining broth and bring to a boil.
6. Add apples, along with cranberry mixture. Stir to combine. Place chicken thighs, skin side up, into skillet, and sprinkle with thyme.
7. Place in oven; bake until chicken is cooked through and fruit is tender, 20-25 minutes.
8. Top with chopped fresh parsley and more chopped thyme.

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