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Cranberry-Balsamic Chicken Thighs


4.3 from 3 votes

Cranberry-Balsamic Chicken Thighs

Cooking Time Icon
Total Time 25 minutes
Servings Icon
Servings 4 people



  • 4 Sícin Sásta skinless chicken thigh fillets(about 1 1/2 pounds)
  • 0.5 tsp Salt, divided
  • 0.5 tsp Pepper
  • 1 tbsp Extra-virgin olive oil
  • 1.5 cup Cranberries, thawed if frozen
  • 0.25 cup Balsamic vinegar
  • 2 tbsp Honey
  • 1 tsp Chopped fresh thyme, plus more for garnish


  • Sprinkle chicken with 1/4 teaspoon each salt and pepper. Heat oil in a large skillet over medium-high heat. Add the chicken, reduce heat to medium and cook, undisturbed, until golden brown, about 7 minutes. Remove all but 1 tablespoon fat from the pan.
  • Turn the chicken over and add cranberries, vinegar, honey and thyme to the pan. Bring to a simmer over high heat, then reduce heat to maintain a simmer. Partially cover and cook, stirring occasionally, until an instant-read thermometer inserted in the thickest part without touching bone reaches 75 degrees C(165 degrees F), 10 to 12 minutes.
  • Transfer the chicken to a serving platter. Increase heat to high, add the remaining 1/4 teaspoon salt and cook uncovered, stirring, until the sauce is thickened, about 1 minute. Serve the chicken with the sauce.

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