MARTHASTEWART.COM

Chicken with Cranberry Sauce

    View Gallery
    1 of 1

    We Also Love

    1 of 3

    Find More

    Herbs give the sauce a savory flavor, a nice complement to the tartness of the berries.
    Everyday Food, December 2003
    • Prep Time 10 minutes
    • Total Time 40 minutes
    • Yield Serves 4
    Add to Shopping List

    Ingredients

    • 2 tablespoons butter
    • 1 1/2 teaspoons dried thyme
    • Coarse salt and ground pepper
    • 4 bone-in chicken breasts (8 ounces each)
    • 1 medium onion, finely chopped (about 1 cup)
    • 1/2 teaspoon dried sage
    • 2 cups reduced-sodium chicken broth
    • 1 cup cranberries
    • 1/4 cup sugar
    • 1 teaspoon cornstarch (mixed with 1 tablespoon water)

    Directions

    1. Preheat oven to 450 degrees. In a small bowl, mix 1 tablespoon butter, 1 teaspoon thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Rub evenly under chicken skin. Place on a rimmed baking sheet; roast skin side up until skin is golden brown and meat is cooked through, about 25 minutes.
    2. Meanwhile, melt remaining tablespoon butter in a large saucepan over medium heat. Cook onion, stirring occasionally, until golden, about 8 minutes. Add sage and remaining 1/2 teaspoon thyme; cook 1 minute. Add broth; simmer until reduced to 1 1/2 cups, 10 to 15 minutes. Strain mixture; return to saucepan.
    3. Add cranberries and sugar; boil until berries burst, 5 to 8 minutes. Whisk in cornstarch mixture; return to a boil. Cook until slightly thickened, 1 to 2 minutes. Remove from heat (sauce will thicken as it stands). Season with salt and pepper. To serve, spoon sauce over chicken.

    Recipe Reviews

    • LisaBrit
      28 Dec, 2009

      oo, yummy! I want to make this tonight! I have boneless chicken.. how should I adjust the cook time?

    • jesscouser
      31 Dec, 2008

      we had artichokes as a starter, this recipe with garlic mashed red potatoes, and chocolate cake for our new year's dinner, it was delicious and easy (i was out of sage, sub'd rosemary)

    • sschwedes48
      29 Dec, 2008

      the thin green beans are great roasted - so put a tiny bit of oil on them and roast for about 10 -15 minutes while cooking the chicken.

    • tammeb
      29 Dec, 2008

      haricot verts (or other thin green beans)

    • imaguire
      29 Dec, 2008

      I would be interested to know what veggies you served with this, ladies

    • suzannenorman
      29 Dec, 2008

      I'm going to try making the glaze separately and spooning it over reheated leftover Christmas turkey. A great recipe to use up holiday leftover! Thanks for the great timing...

    • mmsrjs
      12 Jan, 2008

      LOVE CRANBERRIES AND SINCE FEBR IS VALENTINES, AND THIS IS A 'RED DISH' I WILL BE MAKING IT FOR SURPRISE DINNER. I CAN JUST TASTE IT NOW!

    • etawalker
      14 Nov, 2007

      Delicious! The chicken would be great on its own, without the cranberry sauce... although the sauce is delicious, and definitely worth making. I will be making this again soon!

    Save to your Collections

    Sorry for the inconvenience! Saving is temporarily unavailable as we work through a few kinks in our new recipe design (we hope you like it!). Don't worry, your collections are safe and you'll be able to save recipes again very soon.

    Review this Recipe

    Reviewing recipes is temporarily unavailable as we work through a few kinks in our new recipe design. You'll be able to comment again soon. Sorry for the inconvenience!

    More from Food

    Quick Chicken Recipes

    Find delicious chicken dinner recipes, all ready in under an hour.

    New From Our Blogs

    Shared On Facebook