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Chicken with Cranberry Sauce

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

Everyday Food, December 2003 http://www.marthastewart.com/333093/chicken-with-cranberry-sauce
  • Prep Time 10 minutes
  • Total Time 40 minutes
  • Serves 4

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.

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