1/2 c. Cranberries (fresh or frozen)
3 Tbsp. Extra Virgin Olive Oil
2 Tbsp. Balsamic Vinegar
2 Tbsp. Maple Syrup
3 Garlic Cloves
1 Tbsp. Fresh Rosemary
2/3 c. Bare Blend Poultry Broth
4 Bone in, Skin on Chicken Thighs
1 Tbsp. Extra Virgin Olive Oil
Salt to Taste
1 c. Cranberries, (fresh or frozen)
4 Springs Fresh Rosemary
Combine all Marinade ingredients in a blender, and blend until smooth.
Pour Marinade over Chicken (in a large bowl or ziplock bag), ensuring Chicken is completely covered. Place in the fridge and allow to marinate for at least 30 minutes, or overnight.
Preheat oven to 375°F.
Heat Olive Oil in a large, cast iron skillet or other oven safe skillet, over medium high heat.
Remove Chicken from Marinade, setting marinade aside for now (do NOT discard!). Pat the Chicken dry, season with salt to taste.
Place Chicken skin side down in the heated skillet, to lightly brown for about 3-4 minutes. Don’t allow the skin to get too dark as it will continue to brown in the oven. Turn over and lightly brown the other side.
Remove the skillet from heat, and remove the Chicken and set aside. Pour in the Marinade and stir, gently scraping off any browned bits from the pan. Place Chicken back into the pan, and add the Cranberries and Rosemary Sprigs around it.
Place Chicken in the preheated oven and bake for 35-40 minutes or until chicken is fully cooked through. Serve Chicken with a large spoonful or two of the Cranberry Rosemary pan sauce.