Balsamic Braised Chicken Thighs
These Sweet & Savory Braised Chicken Thighs are fall off the bone tender with a depth of flavor from our Balsamic and dried cranberries! A dish so decadent, you wont believe how easy it is to make! All you need is one pan!
Makes 4 - 6 servings
What You Need:
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8 chicken thighs (bone in, skin on) Kosher salt and freshly ground black pepper -
1 cups chicken bone broth ¼ cup Tessemae’s Classic Balsamic dressing ¼ cup dried cranberries -
4 sprigs rosemary Mashed potatoes, for serving
What You Do:
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Pre - heat oven to 400F. Heat a large cast iron or other heavy skillet (not nonstick) over medium high heat. Season chicken with salt and pepper. -
Place 4 chicken thighs skin side down in skillet. Cook unti l deeply golden brown in skin side, about 6 minutes. Turn over and cook 1 - 2 minutes to lightly brown. Transfer thighs to a plate. -
If skillet is full of fat, dump fat in a heat proof jar. Do not remove any browned bits from skillet. -
Repeat browning with th e remaining 4 chicken thighs. Repeat cleaning skillet if a lot of fat has accumulated, but be sure to leave any browned bits. -
Add chicken broth and to the skillet to deglaze the pan. Use a wooden spoon to scoop up any browned bits. Add chicken, skin side up , into broth. (Broth should come about 1/3 up the chicken, it should not cover.) -
Scatter rosemary and cranberries over chicken. Drizzle with Classic Balsamic. Transfer entire pan to the oven and cook until chicken registers 165F on an instant read thermome ter, about 20 minutes. -
Serve chicken and pan sauce with mashed potatoes or rice to s o p up all of the sauce.
