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Cranberry Apple Chicken

Succulent cranberry apple chicken makes a lovely autumn dinner that works any time of year.

Succulent chicken thighs flavoured with sweet Golden Delicious apples, tart fresh cranberries, and a hint of rosemary, makes an economical autumn dinner that tastes decadent.

By using frozen, thawed cranberries instead of fresh, this meal can be made any time of year, but I like to swap things up by using seasonal fruits and berries when available. When I make this dish in the summer, those cranberries are often swapped with rhubarb, or tart cherries.

This can be made entirely on the stovetop in one pan or use a cast iron covered casserole to finish cooking it in the oven.



(Makes 4 servings)

  • 2 tablespoons extra-virgin olive oil

  • 4 bone-in, skin-on chicken thighs

  • 1/2 small sweet onion, finely chopped

  • 2 cloves garlic, minced

  • 2 sprigs rosemary

  • 1 Golden Delicious apple, cored and sliced

  • 1/2 cup cranberries, fresh or frozen

  • 2 tablespoons maple syrup

  • 1 cup pure premium apple juice

  • 1/2 teaspoon sea salt

  • 1/4 teaspoon ground black pepper



Place the chicken thighs on a plate and sprinkle both sides with sea salt and ground black pepper.

In a sauté pan over medium-high heat, add the extra-virgin olive oil. Once the oil is hot, place the chicken, skin-side down on the pan and sear until the skin has turned a deep golden brown (3 or 4 minutes). Turn the chicken over and repeat. Remove the chicken and place it on a clean plate and set aside.

Add the onion to the pan and reduce the heat to medium. Sauté until it begins to caramelize (about 10 to 12 minutes). Add the garlic and rosemary sprigs and continue to sauté for an additional 2 minutes. Add the apple slices, cranberries, and maple syrup and continue to sauté until the apple begins to soften and brown (about 10 minutes). Remove the apple slices and set aside.

Add the apple juice to the pan and increase heat to medium-high until it comes to a simmer. Reintroduce the chicken thighs, lower the heat to medium and partially cover to cook for 20 minutes, stirring occasionally. Uncover and allow the chicken to continue cooking at a simmer, increasing the temperature slightly if needed. Reintroduce the apple slices to the pan and continue cooking until the liquid in the pan has reduced to a syrup (about 20 minutes or more). Remove and discard the rosemary springs.

Serve with the cooked apple and cranberries and a drizzle of the cooking juices.


Nutritional Information Per Serving:

total calories = 395 | total fat = 23.88g | saturated fat = 5.62g | cholesterol = 153mg | sodium = 402.5mg | net carbohydrates = 23g | dietary fibre = 2.51g | sugars = 19.38g | protein = 26.15g

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