Name: Cranberry Chicken Thighs
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 8 boneless chicken thighs; 60 ml (1/4 cup) of soy sauce; About 4 cm (1 3/4 po) of peeled and sliced ginger; 125 ml (1/2 cup) of dried and sweetened cranberries; 60 ml (1/4 cup) of chicken broth; 15 ml (1 tbsp) of butter; 15 ml (1 tbsp) of canola oil; 125 ml (1/2 cup) of fresh (or frozen) cranberries; 60 ml (1/4 cup) of maple syrup; 60 ml (1/4 cup) of water; 80 ml (1/3 cup) of white wine vinegar; 250 ml (1 cup) of store-bought veal stock

Ingredients

Preparation

In a bowl, mix the soy sauce and ginger. Add the chicken, coat well with the marinade, then let it marinate in the refrigerator for 2 hours. Drain and discard the marinade.
Soak the dried cranberries in the chicken broth for 20 minutes.
In a hot pan over high heat, mix the butter and oil and sear the chicken. Reduce the heat a bit and continue cooking until the chicken is almost cooked. Set aside.
In the same pan, add the cranberries, maple syrup, water, and vinegar, and reduce by about a quarter.
Add the veal stock, reduce a bit more, then add the reserved chicken thighs to the sauce and simmer for about 10 minutes to finish cooking the chicken.
Add the soaked dried cranberries and chicken broth to the sauce and reheat well.
Serve with kamut and buckwheat pasta with mushrooms and steamed bok choy.

Cranberry Chicken Thighs

Preparation: 15 min

Cooking: 25 min

Servings: 4

The chicken thighs from the cranberry farm, marinated in a sweet soy sauce, are of wonderful tenderness. These pieces of chicken are then cooked to perfection with dried cranberries, offering a sweet and salty contrast that awakens the taste buds. This dish is perfect for a dinner with friends or family, served with rice or crunchy vegetables. Surprise your guests with this delight!