No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Chicken with Cranberry Sauce

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

  • Prep:
  • Total Time:
  • Servings: 4
Chicken with Cranberry Sauce

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 (8)

  • 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!

Related Topics