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It all started one cold afternoon when I found a bag of cranberries forgotten in the refrigerator and some oranges staring at me with a "use us now" look on their faces. I wasn't in the mood for anything complicated, but I was in the mood for something that screamed "comfort food with a gourmet vibe." From that accidental inspiration, this dish was born: pan-seared chicken thighs baked with a bright, sweet, tangy, and totally addictive sauce of fresh cranberries, orange juice, honey, and a hint of mustard. The result? A festive dinner that's effortless. Even my partner, who's always wary of fruit in savory dishes, wiped his plate with bread.
Essential ingredients
- 4 chicken thighs: bone and skin on
- Salt and pepper: to taste
- Olive oil: 1 tablespoon
- Fresh blueberries: 1 cup (you can use frozen if no other option is available)
- Orange juice: 1 cup (freshly squeezed if possible)
- Orange zest: from 1 orange
- Honey or maple syrup: 1/4 cup
- Soy sauce: 2 tablespoons
- Dijon mustard: 1 tablespoon
- Fresh rosemary: 1 teaspoon chopped (more for garnish)
- Cornstarch: 1 tablespoon (optional, to thicken the sauce)
- White rice or wild rice: to accompany
- Creamy mashed potatoes: to accompany
- Roasted vegetables: broccoli, carrots, Brussels sprouts
- Crusty bread: to soak up the sauce (highly recommended)
Step-by-step recipe
- Preparation :
- Preheat oven to 200°C (400°F). Season the chicken thighs with salt and pepper on both sides. In a large ovenproof skillet, heat the olive oil over medium-high heat.
- Sealing the chicken:
- Place the thighs skin-side down and brown them without moving them for 5-7 minutes, until well browned. Turn them over and cook for 3-4 more minutes. It doesn't matter if they're still raw inside; they'll finish in the oven. Remove from heat momentarily.
- Prepare the sauce (while you seal the chicken):
- In a small saucepan, combine the cranberries, orange juice and zest, honey or maple syrup, soy sauce, mustard, and rosemary. Cook over medium heat until the cranberries pop and the sauce thickens slightly (about 5-7 minutes). If you want a thicker sauce, dissolve the cornstarch in a tablespoon of cold water and add it at the end.
- Baked:
- Pour the sauce over the chicken in the pan. Place everything in the oven and bake for 25-30 minutes, until the chicken is cooked through (reaches 75°C or 165°F in the center). If you want a more golden finish, turn on the broiler for the last 2-3 minutes (keep an eye on it!).
- Final touch:
- Garnish with a little more chopped fresh rosemary. Serve hot with your favorite sides. Don't forget a spoon for that heavenly sauce.
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How to serve it
Over coconut rice for a tropical twist. With creamy mashed potatoes and steamed green beans for a classic dinner. Thinly sliced on a green leaf salad, with walnuts and goat cheese. With couscous or quinoa for a lighter, more modern option. As a filling for a gourmet sandwich with sourdough bread and arugula. Accompanied by a glass of dry white wine or a fresh sparkling wine.
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Tasty variations
Spicy version : Add a little chili flakes to the sauce. With mango and blueberries : Substitute some of the orange juice with mango juice. Veggie style : Use golden firm tofu instead of chicken, it's spectacular! With boneless chicken : Use boneless breasts or thighs for faster cooking. With orange marmalade : If you don't have fresh juice, dilute orange marmalade in hot water. Holiday Flavor : Add a pinch of cinnamon and cloves to the sauce for a festive touch.
Tips for preparing ahead and storing
You can prepare the sauce up to 3 days in advance and store it in the refrigerator. The chicken can be marinated for a few hours with salt and orange juice for added flavor. Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a pan over low heat or in the microwave, adding a tablespoon of water to soften the sauce. You can also freeze the cooked dish for up to 2 months.
Frequently Asked Questions
Can I use breasts instead of thighs? Yes, but keep in mind that breasts cook faster and can dry out. Use a thermometer and remove them from the oven as soon as they reach 75°C. What if I don't have fresh blueberries? You can use frozen ones right away without thawing. You can also use dried ones, but reduce the amount of honey or maple syrup, as dried ones are usually sweetened. Is the sauce too runny? Let it simmer for a couple more minutes or add a cornstarch-water mixture to thicken it. You can also reduce it on the stovetop after baking. Can you cook everything in a skillet without an oven? Yes, you can cook the chicken completely in a skillet over medium-low heat with a lid, although it won't be as browned. The texture will be more like a stew. Can I double the recipe for more people? Sure! Use a larger baking dish or two skillets. Just be sure not to overcrowd the chicken so it cooks evenly. Will it be too sweet? The sauce has a good balance, but if you prefer less sweetness, reduce the honey or maple syrup a bit and increase the mustard or lemon juice.
Frequently Asked Questions About Recipes
- → Can I use chicken breasts instead of thighs?
Yes, but they cook faster and can dry out more easily. Use a thermometer and remove them at 75°C (165°F).
- → What if I don't have fresh blueberries?
Frozen blueberries work perfectly without thawing. You can also use dried, but reduce the sweetener to balance flavors.
- → How do I thicken the sauce?
Simmer the sauce longer or stir in a cornstarch slurry (1 tbsp cornstarch + 1 tbsp water) near the end of cooking.
- → Can I make it without using the oven?
Yes, you can cook it fully on the stovetop with a lid over low heat. It will be more stew-like and less browned.
- → Can I double the recipe for a group?
Absolutely. Just use a larger baking dish or two pans, and don’t overcrowd the chicken so it roasts evenly.
- → Is the dish too sweet?
It’s balanced, but you can adjust by reducing the honey/maple syrup or adding more mustard or a splash of lemon juice.