Cranberry Chicken
3 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 6 Chicken thighs ((about 150g/5oz each))
- 180 g Cranberry sauce
- 150 g fresh cranberries
- 2 Garlic clove
- 10 g Fresh thyme
- 2 tablespoons Olive oil
- 80 ml Balsamic vinegar
- 100 ml Chicken stock
- 2 tablespoons Maple syrup
- 1 pinch Fine sea salt and ground black pepper
Method
- Preheat your oven to 190ยฐC/170ยฐC(fan)/375ยฐF/Gas 5.
- Heat 2 tbsp Olive oil in a large frying and add 6 Chicken thighs, skin side down and cook for 2 minutes. Turn the chicken thighs over and cook for a further 2 minutes.
- Put 180 g Cranberry sauce, 80 ml Balsamic vinegar, 2 tbsp Maple syrup, 2 Garlic clove, 100 ml Chicken stock and 1 pinch Sea salt and black pepper into a blender and blend until smooth.
- Pour half the sauce into an ovenproof dish.
- Add the chicken to the dish.
- Top with the rest of the sauce, 150 g fresh cranberries and 10 g Fresh thyme.
- Put into the oven for 25-30 minutes.