CHICKEN WITH CRANBERRY-BALSAMIC SAUCE
Here's a quick and delicious way to make ordinary chicken breasts elegant. The fruity sauce also livens up roasted pork and turkey.-Susan Cortesi, Northbrook, IL
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Sprinkle chicken with 1 teaspoon salt and the pepper. In a large skillet, brown chicken in oil on both sides. Transfer to a greased 13-in. x 9-in. baking pan. Bake at 425° for 12-15 minutes or until a thermometer reads 170°., Add the cranberry juice, vinegar, cranberry sauce and shallot to the skillet, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced to about 1/2 cup. Stir in butter and remaining salt until butter is melted. Serve with chicken.
Nutrition Facts : Calories 359 calories, Fat 16g fat (7g saturated fat), Cholesterol 117mg cholesterol, Sodium 891mg sodium, Carbohydrate 18g carbohydrate (15g sugars, Fiber 0 fiber), Protein 35g protein.
BALSAMIC CHICKEN THIGHS
This is a quick and easy recipe that never fails to please even my picky DDs. Since chicken thighs are usually inexpensive it makes a economical meal. I like to serve these with some type of rice side dish and a green salad.
Provided by mickie49
Categories Chicken Thigh & Leg
Time 35m
Yield 4-5 serving(s)
Number Of Ingredients 5
Steps:
- Spray large frying pan, preheat.
- Rinse and pat dry thighs.
- Season with salt and pepper.
- Brown well on all sides.
- Cover, reduce heat to medium and cook for approximately 25 minutes,or'til thighs are done depending on size.
- Add shallots,cook for 2-3 minutes,until they soften.
- Stir in balsamic vinegar, cook for about 1 more minute,turn chicken to coat thoroughly.
- Spoon sauce over thighs to serve.
CRANBERRY BALSAMIC CHICKEN
Cranberry Balsamic Chicken from Delish.com is the perfect holiday dish.
Categories cranberry balsamic chicken chicken thighs cranberries balsamic vinegar rosemary easy weeknight dinners holiday recipes
Time 45m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 325°. In a large ovenproof skillet over medium high heat, heat olive oil. Add chicken skin side-down and cook until the skin is golden and crispy, about 4 minutes. Remove chicken from heat and place on plate, skin side-up.
- Melt butter in the same skillet then add cranberries, vinegar, garlic, brown sugar, and orange zest. Return chicken to skillet and scatter herbs all around. Simmer until the liquid begins to thicken and the cranberries start to soften, 5 to 10 minutes.
- Transfer to oven and cook until the chicken thighs are cooked through, 18 to 25 minutes more.
- Serve warm.
BEST CRANBERRY CHICKEN
My mom found this recipe years ago, and now it's become a cheap and easy weeknight favorite at my house.
Provided by misscarolb
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h10m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat an oven to 400 degrees F (200 degrees C).
- Place the butter and onion in a 9x13 inch baking dish, and bake in the preheated oven, stirring occasionally, until the onion is translucent, about 15 minutes. Remove the dish from the oven, push the onion over to one end, and place the chicken thighs in the dish in a single layer. Return to the oven and bake for about 25 minutes.
- Stir together the ketchup, brown sugar, vinegar, mustard powder, and cranberry sauce in a bowl. Remove the chicken from the oven, and scoop the cooked onions into the cranberry mixture. Spoon the mixture over the chicken thighs, and return to the oven.
- Bake until the cranberry mixture is slightly caramelized and the chicken is done, about 20 more minutes. An instant-read thermometer inserted near the center should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 526 calories, Carbohydrate 33.8 g, Cholesterol 146.4 mg, Fat 25.7 g, Fiber 0.8 g, Protein 38.9 g, SaturatedFat 7.8 g, Sodium 450.4 mg, Sugar 27.5 g
CRANBERRY-BALSAMIC CHICKEN THIGHS
To round out this healthy chicken dinner recipe, put some farro on to cook before you start cooking the chicken. Add some steamed broccoli and serve with a glass of pinot noir.
Provided by Carolyn Malcoun
Categories 5-Ingredient Chicken Recipes
Time 25m
Number Of Ingredients 8
Steps:
- Sprinkle chicken with 1/4 teaspoon each salt and pepper. Heat oil in a large skillet over medium-high heat. Add the chicken, skin-side down, reduce heat to medium and cook, undisturbed, until golden brown, about 7 minutes. Remove all but 1 tablespoon fat from the pan.
- Turn the chicken over and add cranberries, vinegar, honey and thyme to the pan. Bring to a simmer over high heat, then reduce heat to maintain a simmer. Partially cover and cook, stirring occasionally, until an instant-read thermometer inserted in the thickest part without touching bone reaches 165 degrees F, 10 to 12 minutes.
- Transfer the chicken to a serving platter. Increase heat to high, add the remaining 1/4 teaspoon salt and cook uncovered, stirring, until the sauce is thickened, about 1 minute. Serve the chicken with the sauce.
Nutrition Facts : Calories 317.3 calories, Carbohydrate 16 g, Cholesterol 80.4 mg, Fat 17.7 g, Fiber 1.4 g, Protein 22.6 g, SaturatedFat 4.4 g, Sodium 363.5 mg, Sugar 12.6 g
CRANBERRY BALSAMIC CHICKEN
Cranberry balsamic chicken is an easy 30-minute dinner that brings big flavor with simple ingredients. The sauce that cooks down and coats the chicken is seriously scrumptious!
Provided by Kathryn Doherty
Categories Chicken
Time 30m
Number Of Ingredients 10
Steps:
- Preheat the oven to 400.
- Heat olive oil in a large oven-safe skillet over medium-high heat.
- Add the onion and sauté until tender, about 5 minutes.
- Season chicken on both sides with rosemary, salt and pepper. Turn heat up to medium-high, move the onions to the side and add the chicken to the skillet. Sear over medium-high heat for 3-4 minutes per side, until browned.
- Add the cranberry sauce, balsamic vinegar and red wine (or chicken broth) to the pan and bring to a simmer. Scrape the pan to loosen any browned bits. Turn to coat the chicken breasts in the sauce.
- Transfer the skillet to the oven and cook at 400 for 10-15 minutes, until the chicken breasts are cooked through. (I recommend using a meat thermometer.) Alternatively, you can continue cooking the chicken stovetop. Cover the skillet and reduce heat to medium low and cook for 10-15 minutes, until the chicken is cooked through.
- Carefully remove the skillet from the oven. Add the butter to the skillet, if using, and stir into the sauce until melted.
- Serve the chicken with onions and extra sauce drizzled on top.
Nutrition Facts : Calories 164 calories, Carbohydrate 13 grams carbohydrates, Cholesterol 33 milligrams cholesterol, Fat 6 grams fat, Fiber 1 grams fiber, Protein 10 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 293 grams sodium, Sugar 9 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
CRANBERRY BALSAMIC CHICKEN THIGHS
Great with pearl couscous and buttered carrots.
Provided by Mikekey *
Categories Chicken
Time 7h
Number Of Ingredients 11
Steps:
- 1. Place thighs in a large zipper-type plastic bag or glass baking dish.
- 2. Mix marinade ingredients in a blender until smooth. Pour marinade over thighs and seal bag (or cover dish). Place in fridge and marinate, turning occasionally, for at least 30 minutes, or up to 6 hours.
- 3. Preheat oven to 375F. Mix syrup and vinegar in a small glass. Set aside.
- 4. Remove thighs (saving marinade) and place them skin side down in an oblong glass baking dish. Pour reserved marinade over thighs evenly.
- 5. Bake skin side down for 30 minutes. Remove from oven and turn skin side up. Brush with the syrup/vinegar mixture and return to oven. Bake another 20-30 minutes, or until skin is crispy and thighs are done.
- 6. Serve.
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- Sprinkle chicken with 1/4 teaspoon each, salt and pepper. Heat 1 tablespoon extra-virgin olive oil in a large skillet over medium-high heat. Add the chicken, skin-side down, reduce heat to medium and cook, undisturbed, until golden brown, about 7 minutes. Remove all but 1 tablespoon fat from the pan.
- Turn the chicken over and add cranberries, vinegar, honey and thyme to the pan. Bring to a simmer over high heat. Then reduce heat to maintain a simmer. Partially cover and cook, stirring occasionally, until an instant-read thermometer inserted in the thickest part without touching bone reaches 165°F, 10 to 12 minutes.
- Transfer the chicken to a serving platter,. Increase heat to high, add 1/4 teaspoon salt and cook uncovered, stirring, until the sauce is thickened, about 1 minute. Serve the chicken with the sauce.
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- Sprinkle chicken with ¼ teaspoon each salt and pepper. Heat oil in a large skillet over medium-high heat. Add the chicken, skin-side down, reduce heat to medium and cook, undisturbed, until golden brown, about 7 minutes.
- Remove all but 1 tablespoon fat from the pan. Turn the chicken over and add cranberries, vinegar, honey and thyme to the pan. Bring to a simmer over high heat, then reduce heat to maintain a simmer.
- Partially cover and cook, stirring occasionally, until an instant-read thermometer inserted in the thickest part without touching bone reaches 165°F, 10 to 12 minutes.
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- In a small bowl, whisk together olive oil, soy sauce, maple syrup, balsamic vinegar, garlic, salt, pepper, and 1/4 cup of the cranberries. Pour over chicken. Cover and place in refrigerator to marinate for 1-2 hours, or overnight.
- Preheat oven to 375 degrees. Add remaining cranberries to the dish. Spread around evenly. Top with fresh thyme sprigs.
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2.8/5 Total Time 2 hrsServings 4Published 2017-11-03
- In the bowl of a food processor or blender, process the garlic, balsamic vinegar, olive oil, soy sauce and ½ cup of the cranberries until smooth.
- Place the chicken pieces in a large zip-top plastic bag and pour the marinade over the chicken. Close the bag and refrigerate for 30 minutes to 1 hour.
- Preheat the oven to 375°F. Lightly grease a large oven-safe skillet or casserole dish with nonstick spray.
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- In a medium mixing bowl, combine balsamic vinegar, 2 tablespoons olive oil, red wine vinegar, honey, salt, and pepper, and stir to combine.
- Add chicken thighs to the marinade, then toss to combine. Cover the bowl and refrigerate for 30 minutes to marinate, up to overnight.
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- In the bowl of a food processor, combine the cranberries, olive oil, balsamic vinegar, maple syrup and garlic cloves. Pulse until finely minced, then pour the marinade over the chicken thighs in a freezer bag or airtight container. Store in the fridge for at least 4 hours, or up to overnight.
- Preheat the oven to 400F with a rimmed baking sheet inside. In a small bowl, combine the cranberries, olive oil and maple syrup together. When the oven has preheated, discard the marinade and place the chicken thighs, skin side down, on to the warmed baking sheet. Place the thighs back into the oven for 10 minutes. After 10 minutes, remove the pan and flip the chicken thighs. Scatter the cranberries throughout the pan and place the pan back in the oven. Reduce the heat to 375F and cook the chicken for an additional 25 minutes, or until the chicken reaches an internal temperature of 165F.
- In a small saucepan over medium-high, heat the oil until hot and then add the diced shallot. Sauté for 5 minutes before adding in the cranberries, apple cider, water, maple syrup, cinnamon and salt and pepper. Allow the mixture to come to a gentle boil and then reduce the heat to a simmer. Simmer the mixture for 20-25 minutes, using the back of a wooden spoon to crush the cranberries from time to time.
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- Combine marinade ingredients in a food processor or blender and puree until smooth. Reserve 1/4 cup for later use.
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- Place marinade ingredients (1/3 cup cranberries, balsamic vinegar, 3 cloves garlic, olive oil, honey and soy sauce) in the bowl of food processor and pulse until finely ground and combined.
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- Prepare the chicken: Season chicken breasts with salt and pepper to taste. Pound the thickest part of the breast, so that the whole breast is of almost even thickness (it will cook more evenly). You can also cut chicken breasts in half lengthwise (with your knife blade parallel to the cutting board) - it will cook faster this way.
- Sear the chicken: Heat the oil over high heat in a big frying pan. Once hot, add the chicken pieces, cook without stirring for 2 minutes or until browned, then cook on the other side until browned. Transfer the chicken to a plate. The cooking time will depend on the pan type and how crowded the chicken is. It doesn't need to be cooked through in the middle, just golden brown on both sides.
- Make the sauce: Reduce the heat to medium and add finely chopped garlic to the pan. Cook, stirring for 30 seconds, or until fragrant. Add all the other ingredients for the sauce: cranberries, rosemary, chicken broth, orange juice and zest, vinegar, honey, mustard. Season lightly with salt and pepper (only lightly, the sauce will reduce its volume and can become too salty).
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