Prep time: 10 minutes
Cook time: 40 minutes
Serves: 4-6
Ingredients:
2 T. coconut oil
2 lbs. bone-in chicken breasts, with skin
1½ t. fresh sage, chopped
1½ t. fresh thyme leaves
Sea salt and black pepper, to taste
½ c. fresh (or frozen) cranberries
2 T. freshly squeezed orange juice
2 T. honey, preferably local
¼ t. ground cinnamon
½ t. ground ginger
¼ t. ground cloves
1/8 t. ground nutmeg
Directions:
1.
Place
top oven rack in the center position and pre-heat oven to 400°F.
2.
Melt the
coconut oil in a large, ovenproof skillet over medium heat. Season the chicken
with sage and thyme. Season with salt and black pepper to taste. Place
seasoned chicken in hot skillet skin-side down and cook until browned,
approximately 4-5 minutes, or until it releases easily from the bottom of the
pan. Turn the chicken and continue cooking for another 4-5 minutes on the remaining
side.
3.
While
the chicken is browning, add the cranberries, orange juice, honey, cinnamon, ginger,
cloves, and nutmeg to a small saucepan. Place over medium heat and bring it to
a gentle boil. Cook until the cranberries pop open and the sauce becomes
slightly thickened around 4-5 minutes.
4.
Pour the
orange-cranberry sauce over the browned chicken and transfer the skillet into the
preheated oven. Roast until the chicken is fully cooked through and the sauce
is bubbly around 25-30 minutes or until chicken is cooked through and reaches
an internal temperature of 160°F.*
5.
Remove
from oven and transfer chicken to a serving platter. Cover loosely and let rest
for 5 minutes before serving topped with the warm orange-cranberry pan sauce
and your choice of sides. Enjoy!
*Internal temperature will continue to rise to 165°F as it rests.
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