James Bowling

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Cranberry Chicken

Ingredients

For the Chicken
4 skin-on, bone-in chicken thighs 6 to 8 ounces each
2 teaspoons kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 to 2 tablespoons olive oil, divided

For the Cranberry Sauce

2 medium yellow onions about 7 ounces each
1 small orange
3 to 4 tablespoons packed light or dark brown sugar, divided
2 cups frozen cranberries about 6 ounces
1 cup dry white wine
1/2 cup water
1 tablespoon balsamic vinegar
1/4 teaspoon red pepper flakes
3 large sprigs fresh basil, divided

Instructions

Preparation
Arrange a rack in the middle of the oven and heat the oven to 375°F (190°C). This moderate temperature ensures the chicken cooks through evenly without drying out while the sauce continues to develop flavor.
Halve and thinly slice 2 medium yellow onions (about 4 cups total). The thin slices will caramelize beautifully and integrate seamlessly into the sauce. Finely grate the zest of 1 small orange until you have 1 teaspoon zest, then juice the orange until you have 2 tablespoons. The zest provides aromatic oils while the juice adds bright acidity.
Searing the Chicken
Pat dry 4 skin-on, bone-in chicken thighs with paper towels, then season all over with 1 teaspoon kosher salt and 1/4 teaspoon black pepper. Removing moisture is crucial for achieving that golden-brown sear. Heat 1 tablespoon olive oil in a large cast iron or ovenproof skillet over medium-high heat until shimmering. The oil should move freely and shimmer when the pan is tilted.
Add the chicken skin-side down and sear until golden brown on both sides, 3 to 5 minutes per side. Don't move the chicken too early – it will release naturally when properly seared. The skin should be deep golden and crispy. Transfer to a plate and set aside. This initial searing locks in juices and creates the foundation for rich flavor.
Building the Sauce
If not much fat has rendered from the chicken thighs, add the remaining 1 tablespoon olive oil to the pan. Add the sliced onions and cook, scraping any browned bits from the bottom of the pan, for 2 minutes. Those browned bits are pure flavor gold. Add 2 packed tablespoons brown sugar, 1/2 teaspoon kosher salt, and the remaining 1/4 teaspoon black pepper. Reduce heat to medium and cook, stirring often, until onions are softened and slightly caramelized, about 6 minutes more.
Add 2 cups frozen cranberries, 1 cup dry white wine, 1/2 cup water, 1 packed tablespoon brown sugar, 1 tablespoon balsamic vinegar, the remaining 1/2 teaspoon kosher salt, 1/4 teaspoon red pepper flakes, and 1 large fresh basil sprig. Bring to a boil over medium-high heat. The mixture will bubble vigorously – this is normal and helps cook off the alcohol. Reduce heat to medium-low and simmer until cranberries soften and liquid thickens, about 5 minutes. The cranberries will pop and release their juices, creating a beautiful ruby sauce.
Final Cooking
Return the seared chicken and any accumulated juices to the skillet, nestling the pieces on top of the cranberry and caramelized onion sauce. Those accumulated juices contain concentrated chicken flavor that shouldn't be wasted.
Bake until the chicken reaches an internal temperature of 165°F (74°C), 12 to 20 minutes. Use an instant-read thermometer inserted into the thickest part of the thigh, avoiding bone. The exact timing depends on the size of your chicken thighs.

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