Cranberry-Orange Chicken Thighs

Prep: 15 mins

Cook: 30 mins

Difficulty: Easy

Servings: 4 Servings

Although it may look and sound like a festive holiday dish, cranberry chicken can be enjoyed year-round, thanks to frozen cranberries. This version has a slightly summery feel with the bright flavor of fresh basil. A large sprig is infused into the sauce, then discarded and replaced by fresh basil at the end. And because cranberry and orange have always been a match made in heaven, I added fresh zest and juice; the citrus warms the tartness of the winter berry. Caramelizing the onions lends additional sweetness and umami, and a slight kick from red pepper flakes rounds it all off.

Ingredients

2 medium yellow onions (about 7 ounces each)
1 small orange
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
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

Arrange a rack in the middle of the oven and heat the oven to 375℉.
Halve and thinly slice 2 medium yellow onions (about 4 cups). Finely grate the zest of 1 small orange until you have 1 teaspoon zest, then juice the orange until you have 2 tablespoons.
Pat dry 4 skin-on, bone-in chicken thighs with a paper towel, then season all over with 1 teaspoon of the kosher salt and 1/4 teaspoon of the black pepper. Heat 1 tablespoon of the olive oil in a large cast-iron or ovenproof skillet over medium-high heat until shimmering. Add the chicken skin-side down and sear until golden brown on both sides, 3 to 5 minutes per side. Transfer to a plate.
If not a lot of fat has rendered from the chicken thighs, add the remaining 1 tablespoon olive oil to the pan. Add the onions and cook, scraping any browned bits from the bottom of the pan, for 2 minutes. Add 2 packed tablespoons of the brown sugar, 1/2 teaspoon of the kosher salt, and the remaining 1/4 teaspoon black pepper. Reduce the heat to medium and cook, stirring often, until the 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 of the 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. Reduce the heat to medium-low and simmer until cranberries soften and liquid thickens, about 5 minutes. Return the seared chicken and any accumulated juices to the skillet, setting the chicken on top of the cranberry and caramelized onion sauce.
Bake until the chicken reaches an internal temperature of 165°F, 12 to 20 minutes.
Remove and discard the basil sprig. Add the orange zest and 1 tablespoon the orange juice, and stir into the sauce around the chicken pieces. Taste and season with up to 1 tablespoon orange juice and packed 1 tablespoon brown sugar if the sauce is too tart. If the sauce is too thin, transfer the chicken to a clean plate, then simmer the sauce over medium heat until reduced and thickened to your liking, 5 to 10 minutes.
Pick the small leaves from the remaining 2 fresh basil sprigs until you have 1/4 cup. (Alternatively, tear the larger leaves into smaller pieces.) Sprinkle over the chicken before serving.