One Pot Chicken with Cranberries

By by The Modern Proper
Images
One Pot Chicken with Cranberries
Serves
Makes 4 to 6 servings
Ingredients
  • 3 tablespoons olive oil
  • ½ cup balsamic vinegar
  • 1 small onion, thinly sliced
  • 8 dried dates, pitted and chopped
  • 10 to 12 Kalamata olives, halved
  • 3 tablespoons garlic, minced
  • 1 teaspoons fresh rosemary, chopped
  • 1 teaspoons fresh thyme, chopped
  • Freshly ground black pepper
  • 1 teaspoon Kosher salt
  • 3 pounds bone-in, skin-on chicken thighs
  • 6 ounces fresh cranberries
  • 1 lemon, sliced in half, horizontally
  • 1 cup chicken stock


Procedure
Heat the oven to 350°F.

Heat the oil in a Le Creuset Signature Braiser, 5 qt. set over medium-high heat. When the oil is hot, brown the skin of each chicken thigh, set aside on a plate.

Add the balsamic vinegar, to the braiser, along with the onions. Sauté for 3 to 5 minutes until the onions begin to soften. Add the dates, olives, garlic, rosemary, thyme, black pepper to taste and salt. Sauté for 7 to 9 minutes until onions are translucent and tender.

Arrange the chicken in one layer in the braiser. Nestle the cranberries in between the chicken, along with the two lemon halves center side up. Pour the chicken stock over the cranberries. Bake for 30 minutes, or until the chicken juices run clear.

Garnish with additional herbs and salt to taste. Serve over seasoned rice.

One Pot Chicken with Cranberries

By by The Modern Proper
Serves
Makes 4 to 6 servings
Ingredients
  • 3 tablespoons olive oil
  • ½ cup balsamic vinegar
  • 1 small onion, thinly sliced
  • 8 dried dates, pitted and chopped
  • 10 to 12 Kalamata olives, halved
  • 3 tablespoons garlic, minced
  • 1 teaspoons fresh rosemary, chopped
  • 1 teaspoons fresh thyme, chopped
  • Freshly ground black pepper
  • 1 teaspoon Kosher salt
  • 3 pounds bone-in, skin-on chicken thighs
  • 6 ounces fresh cranberries
  • 1 lemon, sliced in half, horizontally
  • 1 cup chicken stock


Procedure
Heat the oven to 350°F.

Heat the oil in a Le Creuset Signature Braiser, 5 qt. set over medium-high heat. When the oil is hot, brown the skin of each chicken thigh, set aside on a plate.

Add the balsamic vinegar, to the braiser, along with the onions. Sauté for 3 to 5 minutes until the onions begin to soften. Add the dates, olives, garlic, rosemary, thyme, black pepper to taste and salt. Sauté for 7 to 9 minutes until onions are translucent and tender.

Arrange the chicken in one layer in the braiser. Nestle the cranberries in between the chicken, along with the two lemon halves center side up. Pour the chicken stock over the cranberries. Bake for 30 minutes, or until the chicken juices run clear.

Garnish with additional herbs and salt to taste. Serve over seasoned rice.