Braised Chicken over Cranberry Sauce Casserole


 

Servings: 4–6

Ingredients

  • 2 to 2 1/2 pounds bone-in chicken pieces (thighs and drumsticks)

  • 1 1/2 tsp kosher salt, divided

  • 1/2 tsp black pepper

  • 2 tbsp vegetable oil or light olive oil

  • 1 small yellow onion, thinly sliced

  • 2 cloves garlic, minced (optional)

  • 1 1/2 cups fresh or frozen cranberries

  • 1/2 cup orange juice (or chicken broth for less sweetness)

  • 1/3 cup packed brown sugar

  • 1/4 cup chicken broth (in addition to orange juice)

  • 1 tbsp apple cider vinegar

  • 1 tsp dried thyme (or 1 tbsp fresh, chopped)

  • 1/2 tsp dried rosemary, crumbled

  • 1 bay leaf

  • 2 tbsp butter, cut into small pieces

  • 1 tbsp cornstarch (optional, for thickening sauce)

  • 2 tbsp cold water (for cornstarch slurry)

  • Chopped fresh parsley, for garnish (optional)

Directions

  1. Preheat oven to 350°F (175°C). Lightly grease a 9x13-inch casserole dish.

  2. Pat chicken dry and season with 1 tsp salt and black pepper.

  3. In a large skillet over medium-high heat, warm oil until shimmering. Brown chicken skin-side down, 4–5 minutes per side. Work in batches if needed. Transfer chicken to casserole dish, skin-side up.

  4. Reduce skillet heat to medium. Sauté onions until softened and lightly golden, about 5 minutes. Add garlic (if using) and cook 30 seconds. Remove from heat.

  5. In a bowl, mix cranberries, orange juice, brown sugar, chicken broth, apple cider vinegar, thyme, rosemary, bay leaf, and remaining 1/2 tsp salt. Stir to dissolve sugar.

  6. Pour cranberry mixture into the skillet with onions, scraping up any browned bits. Then pour everything over and around the chicken in the casserole dish. Dot with butter pieces.

  7. Cover tightly with foil and bake 30 minutes. Remove foil and bake another 20–30 minutes, or until chicken is tender and reaches 165°F (74°C). Cranberries will burst, and the sauce will slightly thicken.

  8. Optional: For a thicker sauce, transfer chicken to a warm plate. Pour sauce into a small saucepan. Whisk cornstarch and cold water together, stir into simmering sauce, and cook 1–2 minutes until glossy and thickened. Return chicken to casserole.

  9. Taste and adjust seasoning. Remove bay leaf and sprinkle with parsley, if desired. Serve hot.