Whole30 Cranberry Chicken
Ingredients
-
1
cup
fresh cranberries, divided
-
4
pieces
chicken thighs, bone-in, skin-on
-
1
teaspoon
Himalayan pink sea salt or Celtic sea salt
-
2
teaspoons
olive oil
-
1
piece
shallot, minced
-
⅓
cup
coconut aminos
-
¼
cup
chicken stock
-
3
sprigs
fresh thyme
Instructions
- Preheat the oven to 375ºF.
- Chop ⅔ cup of cranberries and set aside.
- Pat the chicken thighs dry and season with salt.
- In a skillet, heat olive oil over medium-high heat.
- Add chicken thighs skin-side down and cook for about 8 minutes.
- Flip the thighs and cook skin-side up for 2 to 3 minutes.
- Add the remaining whole cranberries to the skillet.
- Transfer the skillet to the oven and roast for 14 minutes.
- Remove the skillet from the oven and let the chicken rest on a plate.
- On the stovetop, add minced shallot to the skillet and cook until softened.
- Add the chopped cranberries and stir.
- Pour in coconut aminos and chicken stock to deglaze the pan.
- Add fresh thyme and simmer until the sauce thickens.
- Serve the sauce warm over the chicken and top with roasted cranberries.
Nutrition Facts (estimated)
Servings
4
Calories
376
Total fat
26g
Total carbohydrates
9g
Total protein
24g
Sodium
1167mg
Cholesterol
142mg
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