Recipe Details

Cranberry-Orange Chicken Thighs

Chicken Recipe
Ingredients

  • medium yellow onions (about 7 ounces each)

  • small orange

  • skin-on, bone-in chicken thighs (6 to 8 ounces each)

  • 2 teaspoons 

    kosher salt, divided

  • 1/2 teaspoon 

    freshly ground black pepper, divided

  • 1 to 2 tablespoons 

    olive oil, divided

  • 3 to 4 tablespoons 

    packed light or dark brown sugar, divided

  • 2 cups 

    frozen cranberries (about 6 ounces)

  • 1 cup 

    dry white wine

  • 1/2 cup 

    water

  • 1 tablespoon 

    balsamic vinegar

  • 1/4 teaspoon 

    red pepper flakes

  • 3 large sprigs 

    fresh basil, divided

Description

  1. Arrange a rack in the middle of the oven and heat the oven to 375℉.

  2. Halve and thinly slice 2 medium yellow onions (about 4 cups). Finely grate the zest of 1 small orange until you have 1 teaspoon zest, then juice the orange until you have 2 tablespoons.

  3. Pat dry 4 skin-on, bone-in chicken thighs with a paper towel, then season all over with 1 teaspoon of the kosher salt and 1/4 teaspoon of the black pepper. Heat 1 tablespoon of the olive oil in a large cast-iron or ovenproof skillet over medium-high heat until shimmering. Add the chicken skin-side down and sear until golden brown on both sides, 3 to 5 minutes per side. Transfer to a plate.