Ingredients

The following ingredients have 4 Servings
  • 1 cup fresh cranberries (divided)
  • 4 chicken thighs (bone-in, skin-on)
  • 1 teaspoon Himalayan pink sea salt (or Celtic sea salt, plus more if desired)
  • 2 teaspoons olive oil
  • 1 shallot (minced)
  • ⅓ cup coconut aminos
  • ¼ cup chicken stock (see Notes)
  • 3 sprigs fresh thyme

Instruction

  • Preheat oven to 375º Fahrenheit. Chop ⅔ cup cranberries and set aside. Pat chicken thighs completely dry with paper towels then season liberally with sea salt.
  • In large skillet over medium-high heat, heat olive oil until shimmery. Once oil is hot, add salted chicken thighs to skillet, skin-side down.
  • Cook approximately 8 minutes or until chicken thighs lift easily from pan. Flip thighs over and cook skin-side up for 2 to 3 minutes.
  • Add remaining ⅓ cup whole cranberries to skillet. Transfer skillet to oven and roast for 14 minutes.
  • Remove skillet from oven. Carefully remove chicken thighs and whole cranberries, transferring all to plate to rest.
  • Return skillet to stovetop over medium-low heat. Add minced shallot to skillet and cook, stirring frequently, until shallots soften, approximately 2 to 3 minutes.
  • Add chopped cranberries to skillet and stir. Pour in coconut aminos and chicken stock to deglaze pan, using whisk to scrape up any browned bits on skillet.
  • Add fresh thyme and bring sauce to simmer. Let sauce reduce until thickened, approximately 4 to 5 minutes. Serve sauce warm over chicken thighs and top with roasted cranberries.