Cranberry Chicken


This Whole30 cranberry chicken is a simple however flavorful Whole30 dinner recipe that you’ll love inside the fall and winter! With only a few ingredients, this Whole30 cranberry bird is so precise whilst you need a fruity flavor but need to preserve it quick and clean. sure to end up a favourite Whole30 dinner recipe!

There comes a point in every Whole30 whilst the idea of more 1st baron beaverbrook, extra sweet potatoes, more savory food is sufficient to place you off eating totally. It’s the hardest point for me, when I realise I’d instead no longer eat at all than devour extra chicken-apple sausage. just enough with the chicken-apple sausage.

but still, I push through it till day 30, choosing a candy potato breakfast bowl in place of fried eggs the subsequent morning, dipping an apple in almond butter as part of my lunch, sifting via the internet’s Whole30 dinner recipes services, searching out something that doesn’t sense so Whole30.

Ingredients :
  • 4 bone-in, skin-on chicken thighs
  • Himalayan pink sea salt or Celtic sea salt
  • 2 teaspoons olive oil
  • 1 cup fresh cranberries divided
  • 3 sprigs fresh thyme
  • 1/3 cup coconut aminos
  • 1/4 cup chicken stock Whole30-compliant kind
  • 1 shallot minced

Instructions :
  1. Preheat oven to 375ºF. Heat a large skillet over medium-high heat. Pat chicken thighs dry with paper towel and season liberally with salt. Heat olive oil in skillet then add chicken thighs, skin-side down and cook for about 8 minutes or until they lift easily from the pan. Flip chicken thighs and cook another 2-3 minutes, or until they lift easily from the pan. Sprinkle 1/3 cup fresh cranberries into pan and transfer to oven. Roast for 14 minutes.
  2. Chop 2/3 cup cranberries. When chicken is finished roasted, remove skillet from oven. Carefully remove chicken and whole cranberries from pan to plate and let rest. Place skillet back over stove on medium-low heat. Add shallot and cook, stirring often, until a bit softened, about 2-3 minutes. Add chopped cranberries and give a quick stir. Pour in coconut aminos and chicken broth to deglaze, using whisk to scrape up browned bits on the surface of the skillet. Add fresh thyme and bring sauce to a simmer. Reduce until thickened, about 4-5 minutes, then serve over chicken. Top with roasted cranberries.

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