Real Recipes From Real Home Cooks ®

chicken with cranberry sauce

(1 rating)
Recipe by
Marsha Gardner
Florala, AL

The tartness of the cranberries is nice with the chicken which has been enhanced with thyme and sage. Easy enough for a week night dinner elegant enough for your next dinner party.

(1 rating)
yield 4 serving(s)
cook time 25 Min

Ingredients For chicken with cranberry sauce

  • 2 Tbsp
    butter, unsalted
  • 1 1/2 tsp
    thyme, dried
  • kosher salt and freshly ground black pepper
  • 4 md
    chicken breasts, bone-in
  • 1 md
    onion, finely chopped
  • 1/2 tsp
    sage, dried
  • 2 c
    chicken stock, no salt
  • 1 c
    cranberries, fresh
  • 1/4 c

How To Make chicken with cranberry sauce

  • 1
    Preheat oven to 450-degrees. In a small bowl, mix 1 tablespoon butter, 1 teaspoon thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Rub evenly under chicken skin. Place on a rimmed baking sheet; roast skin side up until skin is golden brown and meat is cooked through, about 25 minutes.
  • 2
    Meanwhile, melt remaining tablespoon butter in a large saucepan over medium heat. Cook onion, stirring occasionally, until golden, about 8 minutes. Add sage and remaining 1/2 teaspoon thyme; cook 1 minute. Add broth; simmer until reduced to 1 1/2 cups, 10 to 15 minutes. Strain mixture; return to saucepan. Add cranberries and sugar; boil until berries burst, 5 to 8 minutes. Whisk in cornstarch mixture; return to a boil. Cook until slightly thickened, 1 to 2 minutes. Remove from heat (sauce will thicken as it stands). Season with salt and pepper. To serve, spoon sauce over chicken.

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