Cranberry Rosemary One Pan Chicken for #CranberryWeek

Christie from A Kitchen Hoor's Adventures invited some fellow bloggers to join her for a week long event to celebrate the beautiful cranberry! We'll be bringing you tons of amazing and delicious recipe ideas through Friday. From appetizers, to sides, to desserts, to entrees - we have you covered if you're craving something cranberry.

This is a wonderful meal! I absolutely loved the flavor of the sauce - and simmering the chicken thighs in it gently allows such great moisture, tenderness, and flavor to infuse into the meat while it cooks. There's nothing I would change about this one - it was just delicious and I can't wait to make it again! 

If you happen to end up with a can or two of leftover cranberry sauce after the Holidays, definitely give this one a try - or pick up a couple extra cans to keep in the pantry just for recipes like this one! And of course you can you substitute in homemade sauce if you have some leftover instead.

Come see all of our delicious #CranberryWeek recipes for today:

Thursday Cranberry Recipes

• Cranberry Jalapeno Brie Bites by Sweet Beginnings
• Cranberry Meatball Appetizer by Our Good Life
• Cranberry Orange Nutty Brownie Balls by The Freshman Cook
• Cranberry Orange Turnovers by A Kitchen Hoor's Adventures
• Cranberry Rosemary One Pan Chicken by Making Miracles
• Hot and Sweet Cranberry Dates Chutney by Magical Ingredients
• Hot Spiced Cranberry Drink by Hezzi-D's Books and Cooks
• Puff Pastry Cranberry Brie Bites by Our Crafty Mom

Cranberry Rosemary One Pan Chicken

Ingredients

3 pounds bone-in skinless chicken thighs

1 TBS olive oil 

salt and pepper

1 14-oz can whole cranberry sauce 

2 TBS soy sauce

2 TBS maple syrup

1 TBS minced garlic (jarred)

1 TBS crushed rosemary (dried)

Directions

1. Heat oil in a large nonstick skillet. Generously sprinkle both sides of chicken with salt and pepper. Brown the chicken about 3-4 minutes per side in the skillet.
2. Meanwhile, in a bowl whisk together the: cranberry sauce, maple syrup, minced garlic, and crushed rosemary. When chicken is well browned, pour the cranberry sauce over the top and reduce heat to a low simmer. Cover with a lid and simmer 20-30 minutes, until chicken is very tender and cooked through. Allow to cool for a few minutes, sauce will thicken a little as it stands but might be a little thin. 
3. If you'd like the sauce to be thicker, make a paste with about 1 TBS cornstarch and 1 TBS water, and add a little of the sauce into the paste to thin / temper the mixture, then whisk the cornstarch mixture into the sauce and bring it to a low simmer until it thickens the sauce.
4. Serve over rice or mashed potatoes to soak up all that lovely sauce!

Recipe inspired by 40 Aprons