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- 1 tablespoon butter or margarine
- 1 medium onion, chopped
- 3 lbs chicken thighs (skin removed)
- 2/3 cup tomato ketchup
- 1/3 cup brown sugar, packed
- 1 tablespoon cider vinegar
- 1 teaspoon dry mustard
- 1 1/2 cups cranberries (rinsed) i use fresh for this recipe
1Pre-heat oven to 400 degrees. Place butter and chopped onion in a 10 x 15" roasting pan. In a 400 degree oven, roast onions uncovered for 10-15 minutes, or until golden. Push onions to the side of the roasting pan.
2Place chicken in the same roasting pan, but not on the onions. Bake, uncovered for 25 minutes.
3While the chicken cooks, prepare the sauce. In a bowl, stir Katchup, brown sugar, vinegar and mustard together. Add cranberries. At the end of the 25 minutes, scoop out the browned onions and add to the sauce.
4Spread chicken evenly in the pan and spoon cranberry mixture (sauce) over the chicken. Bake an additional 25 minutes or until chicken is done and sauce is caramelized.
5I serve Cranberry Chicken with rice....Enjoy!