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Chicken with Cranberry Sauce

96

Herbs give the sauce a savory flavor, a nice complement to the tartness of the berries.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, December 2003

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.

Reviews Add a comment

  • LisaBrit
    28 DEC, 2009
    oo, yummy! I want to make this tonight! I have boneless chicken.. how should I adjust the cook time?
    Reply
  • 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)
    Reply
  • 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.
    Reply
  • tammeb
    29 DEC, 2008
    haricot verts (or other thin green beans)
    Reply
  • imaguire
    29 DEC, 2008
    I would be interested to know what veggies you served with this, ladies
    Reply
  • 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...
    Reply
  • 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!
    Reply
  • 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!
    Reply