Juicy baked chicken thighs get a makeover with the best of fall flavors. Start with making a a fresh cranberry sauce using apple cider and give it a hint of smokiness with smoked paprika. Layer the cranberry sauce on top of seared chicken thighs. Top it it off with chopped apples, and sprinkle brown sugar on top.
The result is flavorful and just a little bit sticky in the best way. What a great way to use up the apples you get from apple picking this season! Pair this with farro tossed in a light viniagrette for the perfect fall meal.
Cranberry Apple Chicken Thighs
ingredients:
For the chicken:
1lb bone in, skin on chicken thighs
2 tsp kosher salt
1 tsp pepper
2 tbsp olive oil
½ tbsp brown sugar
½ cup chopped apples
8 fresh sage leaves
3-4 sprigs fresh rosemary
For the cranberry sauce:
½ cup apple cider
2 tbsp maple syrup
1 tsp smoked paprika
1 tsp Salt
1 tsp pepper
1 12oz bag of cranberries
instructions
1. In a medium sauce pan add the ingredients for the cranberry sauce, over medium heat, stir periodically. Cook for about 15 minutes, until the cranberries start to break down and release their juices and become a jam like consistency. Then remove from the heat and let cool while you work on the chicken.
2. Preheat the oven to 375 degrees
3. Pat the chicken dry and sprinkle both sides with salt and pepper.
4. In a large oven safe ceramic frying pan add the olive oil over medium high heat. Place the chicken in the pan and cook until brown on both sides, about 5-7 minutes per side. Do not crowd the pan, work in batches if necessary. Add more oil to the pan if it seems dry.
5. Once all the chicken is browned add all pieces back to the pan. Along with about 3/4s of a cup of the cranberry sauce brushed over top of the chicken, letting the excess fall into the pan.
6. Sprinkle brown sugar over top and chopped apples, along with place the herbs around the pan.
7. Place in the oven for about 35-40 minute until the internal temperature of the chicken measures 165 degrees.
RECIPE NOTES:
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