12 chicken thighs
1 tablespoon freshly minced rosemary
4 teaspoons freshly minced thyme, divided
kosher salt and freshly ground black pepper to taste
Extra Virgin Olive Oil (EVOO)
2 cups Paradise Meadow Plump & Moist Cranberries
1 cup low sodium chicken broth
1/2 cup pure maple syrup
4 teaspoons cider vinegar
4 teaspoons Dijon mustard
Preheat oven to 400 ℉.
Season chicken with the rosemary, 2 teaspoons of the thyme, and salt and pepper to taste. Place 2 tablespoons of oil a large skillet over medium high heat. When hot and working in batches, sear chicken starting with the skin side down until nicely browned on both sides. Move the chicken to a rimmed baking sheet and repeat with a second batch of thighs. When all thighs are browned, place the baking sheet in the oven and roast for 20-30 minutes depending on their size, until cooked through.
In the meantime, heat any excess fat from the skillet used to brown the chicken over medium heat. Add the cranberries, syrup, and cider vinegar and heat until a sauce begins to form. Next add chicken stock, mustard, and the remaining 2 teaspoons of thyme. Cook, stirring to mix all the ingredients and scraping up any brown bits left on the bottom of the pan from the chicken. Turn heat to medium-high and boil, stirring frequently until reduced to desired sauce consistency, 8-10 minutes. Remove from the heat and keep warm. Pull the chicken from the oven when finished, transfer to a cutting board and tent with foil to rest for 5 minutes or so. Pour any accumulated juices from the baking sheet into the sauce. Serve the chicken with the sauce.