Chicken with Cranberry Sauce

Name: Chicken with Cranberry Sauce
Prep time: 10 min
Total time: 40 min
Ingredients: 2 tablespoons butter; 1.5 teaspoons dried thyme; Coarse salt and ground pepper; 4 bone-in chicken breasts (8 ounces each); 1 medium onion, finely chopped (about 1 cup); 0.5 teaspoon dried sage; 2 cups reduced-sodium chicken broth; 1 cup cranberries; 0.25 cup sugar; 1 teaspoon cornstarch (mixed with 1 tablespoon water)

3.3

(97)

8 Reviews

By

Martha Stewart Test Kitchen

Updated on May 16, 2017

Prep Time:

10 mins

Total Time:

40 mins

Servings:

4

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

Ingredients

2 tablespoons butter
1 ½ teaspoons dried thyme
Coarse salt and ground pepper
4 bone-in chicken breasts (8 ounces each)
1 medium onion, finely chopped (about 1 cup)
½ teaspoon dried sage
2 cups reduced-sodium chicken broth
1 cup cranberries
¼ cup sugar
1 teaspoon cornstarch (mixed with 1 tablespoon water)

Directions

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.
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.
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.