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Chicken with Cranberry Sauce

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

  • prep: 10 mins
    total time: 40 mins
  • servings: 4

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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. Step 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. Step 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. Step 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.

Source
Everyday Food, December 2003

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Reviews (8)

  • 28 Dec, 2009

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

  • 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)

  • 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.

  • 29 Dec, 2008

    haricot verts (or other thin green beans)

  • 29 Dec, 2008

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

  • 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...

  • 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!

  • 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!