Ingredients:

  • 1.5 lbs chicken thighs, boneless, skin-on or skinless
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 tbsp avocado oil
  • 1.5 cups fresh or frozen cranberries
  • 1/2 cup freshly squeezed orange juice
  • 1 tbsp fresh orange zest
  • 2 tbsp balsamic vinegar
  • 3 tbsp honey or maple syrup
  • 2 sprigs fresh rosemary
  • 2 cloves garlic, smashed

Instructions:

  1. Pat the chicken thighs dry with paper towels. Season both sides with 1 tsp kosher salt and 1/2 tsp cracked black pepper.
  2. Heat 1 tbsp avocado oil in a 12-inch heavy skillet over medium-high heat. Place chicken in the pan and sear undisturbed for 5–6 minutes until a mahogany-colored crust forms. Flip and cook for 3 minutes. Remove chicken to a side plate.
  3. Lower the heat to medium. In the same skillet, add the smashed garlic and rosemary sprigs, sautéing for 1 minute until fragrant. Add 1.5 cups cranberries, 1/2 cup orange juice, 1 tbsp orange zest, 2 tbsp balsamic vinegar, and 3 tbsp honey.
  4. Bring the liquid to a simmer, scraping the bottom of the pan to release the flavorful browned bits (fond). Cook for 5-8 minutes until the cranberries begin to burst and the sauce naturally thickens into a glaze.
  5. Return the chicken and any accumulated juices to the skillet. Spoon the glaze over the chicken and simmer for an additional 2-3 minutes until the chicken reaches an internal temperature of 165°F (74°C). Remove rosemary sprigs before serving.