Saturday, February 14, 2009

Roasted Cranberry Chicken


small chicken thighs (2 to 2-1/4 lb.), skinned
cup low-calorie cranberry juice
cup fresh cranberries
sprigs fresh thyme
tsp. packed brown sugar
Fresh thyme leaves


Preheat oven to 375 degrees F. Coat extra-large ovenproof skillet with nonstick cooking spray. Heat over medium-high heat. Sprinkle 1/4 tsp. each salt and pepper on chicken. In hot skillet cook, meaty sides down, 5 minutes, turning once, until well-browned on both sides. Transfer skillet to oven. Roast, uncovered, 20 minutes, until chicken is no longer pink (180 degrees F).

Meanwhile, in saucepan combine juice, berries, thyme sprigs, brown sugar, and 1/4 tsp. salt. Bring to boiling. Simmer, uncovered, 15 to 20 minutes, until slightly thickened. Discard thyme sprigs. Serve chicken with sauce. Sprinkle thyme leaves. Makes 4 servings.

From Better Homes and Gardens

Submitted by Shelli

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