Juicy Cozy Sea of Cranberry Mustard Ba 🌊🍇
A flavorful dish featuring marinated chicken thighs in a sweet and tangy cranberry mustard sauce.
Ingredients
- 0.45 kg boneless chicken thighs
- 1.0 cup fresh cranberries
- 0.25 cup Dijon mustard
- 0.25 cup honey
- 1.0 tablespoon apple cider vinegar
- 1.0 teaspoon fresh rosemary, chopped
- 1.0 teaspoon fresh thyme leaves
- 2.0 tablespoons olive oil
- 0.0 teaspoon Salt and pepper, to taste
- 1.0 cup chicken broth
- 0.5 cup walnuts, chopped
- 0.0 cup Fresh parsley, chopped
Instructions
- In a bowl, whisk together the Dijon mustard, honey, apple cider vinegar, salt, pepper, rosemary, and thyme. Add the chicken thighs and coat well in the marinade. Cover and refrigerate for at least 30 minutes.
- In a medium saucepan, combine fresh cranberries, a pinch of salt, and the chicken broth. Bring to a gentle boil over medium heat, then reduce heat and simmer for about 10 minutes, or until the cranberries start to burst.
- In a large skillet, heat the olive oil over medium-high heat. Remove the chicken from the marinade and add to the skillet. Sear for about 4-5 minutes on each side, until golden brown and cooked through.
- Once the chicken is cooked, pour the cranberry sauce over the chicken in the skillet. Reduce heat to low, cover, and simmer for 5 minutes to meld flavors.
- Transfer the chicken to a serving platter, spoon the cranberry sauce over the top, and garnish with chopped walnuts and fresh parsley. Serve warm.
Notes
Optional garnish with walnuts and parsley for extra flavor.