Sticky Cranberry Thyme Chicken
Serves: 4
  • 8 chicken thighs or drumsticks, seasoned with salt, pepper and paprika
  • 1 cup fresh or frozen cranberries
  • Thyme sprigs
  • Glaze
  • ½ cup sweet barbeque sauce (I used honey garlic)
  • ¼ cup soy sauce
  • ¼ cup cranberry juice
  • 2 tbsp maple syrup
  • ¼ cup balsamic vinegar
  • ¼ tsp sea salt
  • ¼ tsp black pepper
  • 2 garlic cloves, minced
  • ½ teaspoon maple flavoured mustard (any mustard is fine as well)
  • 1 heaping tablespoon dark brown sugar
  1. Whisk glaze ingredients in a small pot over medium heat and bring to a slow boil. Stir constantly until all sugar is dissolved and sauce is nice and thick. Turn off heat and set aside.
  2. Preheat oven to 375F.
  3. In a large oven safe or cast iron skillet, heat one tablespoon of olive oil. Pan fry chicken until golden brown on both sides but not cooked through. Don’t overcrowd the pan and drain off any fat or liquid.
  4. Pour glaze over chicken pieces and top with cranberries and thyme.
  5. Bake for 35 – 40 minutes or until chicken is done. Drain off any additional liquid that has accumulated during the baking process. Serve hot.