Chicken with cranberry sauce

By á-27053

Ingredients

• 2 tbsp butter
• 1 1/2 tsp dried thyme
• Coarse salt and ground pepper
• 4 bone- in chicken breasts 8 oz each
• 1 medium onion finely chopped about 1 cup
• 1/2 tsp dried sage
• 2 c reduced- sodium chicken broth
• 1 c cranberries
• 1/4 c sugar
• 1 tsp cornstarch mixed with 1 tbsp water

Preparation

Step 1

Preheat oven 450. In small bowl, mix 1 tbsp butter, 1 tsp thyme, 1/2 tsp salt and 1/4 tsp pepper. Rub evenly under ck skin. Place on a rimmed baking sheet, roast skin side up until skin is golden brown and meat is cooked through, about 25 minutes.

Meanwhile, melt remaining tbsp butter in a large saucepan over medium heat. Cook onion, stirring occasionally, until golden, about 8 minutes. Add sage and remaining 1/2 tsp thyme, cook 1 minute. Add broth, simmer until reduced ton1 1/2 cups, 10 to 15 minutes. Strain mixture, return to saucepan.

Add cranberries and sugar, boil until berries burst, 5 to 8 minutes. Whisk in cornstarch mixture, return to a boil. Cook until slightly thickened, 1 to 2 minutes. Remove from heat (sauce will thicken as it stands. Season with salt and pepper. To serve, spoon sauce over chicken.