Cranberry Artichoke Chicken.

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Cranberry Artichoke Chicken.

This week marks the week of Thanksgiving prep. I always make a big batch of cranberry sauce (recipe in archives) and we never eat all of it. Cranberries are packed full of health benefits and we shouldn’t just eat them for the holidays. I have taken some of the extra cranberries I had and made them into a delicious savory dish for you. 
Cranberries are fantastic with herbs such as sags and rosemary or even paired with smokey and spicy flavors such as chipotle or ancho chiles. Use this glaze for baked or grilled chicken or even brushed over fish. 

3 lbs bone in chicken
8 OZ artichoke hearts 
6 cloves garlic 
1 apple honey crisp or Fiji 
1 white onion
2 tablespoons olive oil
Cranberry Glaze: 
1 cup fresh cranberries
1/2 cup sugar 
1/4 cup apple cider
2 tablespoons balsamic vinegar 
Juice of half a lemon
1 teaspoon rosemary
1/4 teaspoon crushed red pepper 
Pinch of salt 

In a small sauce pan add all the cranberry glaze ingredients. Heat on medium heat until boiling and reduce to low heat. Cook for 5-10 minutes until you have a thick sauce. Set aside and let this cool. 

Pat dry the chicken skins with a paper towel. Add olive oil to a cast iron skillet and place the chicken skin side down in the skillet. Turn on the burner to high heat and brown the skin. Once all of the chicken had been browned on the skin side place it back into the skillet skin side up and brush with the cranberry sauce covering the chicken throughly. Place the vegetables all around the chicken in the pan. Place the skillet in the oven at 400 degrees for 20-25 minutes until the chicken is done. 

Eat, Enjoy, Indulge! 

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