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pan of cranberry agrodolce

Festive Cranberry Agrodolce Chicken


  • Author: Lisa Keys
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: serves 4

Description

The Sicilian version of sweet and sour this chicken dinner is ready in an hour. 


Ingredients

4 to 6 boneless skinless chicken thighs* 

1-teaspoon kosher salt

½-teaspoon ground black pepper

1 tablespoon olive oil

1 tablespoon finely chopped peeled fresh ginger

1/8 teaspoon crushed pepper flakes

1 small to medium onion, chopped

1 cup Wisconsin fresh or frozen cranberries

2 tablespoons unsalted butter

1 ½ cups apple cider or juice

2 tablespoons red wine vinegar

1 teaspoon chopped fresh rosemary leaves plus additional for garnish

1 ½ tablespoons dark brown sugar

cooked spaghetti squash; optional

 

 

 

 

 


Instructions

  1. Season chicken with salt and pepper on both sides.  
  2. Heat olive oil over medium heat in large skillet.
  3. Add chicken; cook until golden brown on both sides, about 4 minutes per side. Transfer chicken to a plate.
  4. To same skillet, stir in ginger, pepper flakes, onion and cranberries; cook for 5 minutes or until onion is tender.  
  5. Add butter, apple cider or juice, red wine vinegar and rosemary; stir well and bring to a boil. Gently boil for 15 to 20 minutes or until sauce is reduced by half.
  6. Stir in brown sugar.
  7. Return chicken and any accumulated juice to pan. Cook for 10 minutes or until chicken is fully cooked and tender.
  8. To serve: spoon cooked spaghetti squash over center of plate. Top with chicken and sauce. Garnish with fresh rosemary.

Notes

*We love chicken thighs in our house, but feel free to substitute boneless chicken breast if that is what you prefer. Just leave the chicken skin intact to avoid overcooked chicken.

  • Category: main dish
  • Method: stovetop

Keywords: chicken, cranberry, agrodolce, healthy dinner, Sicilian