Pan Fried Chicken with Cranberry Sauce Recipe EatSimpleFoodcom

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Recipe: https://eatsimplefood.com/pan-fried-c... • This simple pan seared chicken with cranberry sauce (relish) recipe is an easy yet festive way to enjoy Thanksgiving dinner or a special fall or winter celebration. • Don't like chicken thighs? Cool use chicken breasts instead. • Pan fried boneless skinless chicken thighs are a go-to dinner option a couple times a month in our home because they are so tasty, moist, tender, and versatile. • Most recipes, the pan has to be pre-heated before searing the meat. Chicken thighs have so much fat and collagen that you don't need to pre-heat the pan and you may not need any additional oil, fat, or butter depending on how you want it to taste. More butter = richer. • It's difficult to overcook thighs because of their fat content. They sear beautifully and create a nice fond (caramelized drippings) on the bottom of the pan that you can serve with them or create a sauce with. The possibilities are endless with this simple recipe to cook boneless skinless chicken thighs. • Make them richer by adding more oil or butter. Dress them up with different sauces or gravies like: Mushroom gravy, Plum coulis, Grape glaze, Basil pesto, or even something as simple as a little soy sauce. • Like cranberry sauce? Double the recipe so you have some at the dinner table. Eat it on buttery toast for breakfast, serve with peanut butter sandwiches in place of jelly, freeze for later, or make this cute little crostini toasts. • Cranberry Orange Sauce is a staple of Thanksgiving and holiday / fall recipes and is UBER easy to make with 5 total ingredients and two of them being water and salt. • Cranberries are bitter. The sugar mellows this. If you are sensitive to sweet, start with less sugar, taste, and add a little more. I end up adding at least ½ tsp of salt to my cranberry sauce, but recommend you start with ¼ tsp. • This sauce is a great recipe as is, but get creative with spices you may like. Add a cinnamon stick or a bit of pumpkin pie spice, all spice, or cardamom. • Use fresh or frozen cranberries for this recipe. Any orange will work but seedless navel oranges are the sweetest in my opinion. • The sauce will thicken as it cools and can be made the day before. Because of the sugar, it will last nearly two weeks in the refrigerator. • Ingredients: • Ingredients for Cranberry Sauce (makes ~ 1 ½ cups) • -6 oz whole fresh or frozen cranberries • -½ cup sugar • -½ orange, juiced and zested • -¼ cup water • -¼ teaspoon salt • Ingredients for Chicken: • -8 boneless skinless chicken thighs, excess fat removed if needed • -salt • -black pepper • -olive oil or butter, optional • Instructions: • Instructions for Cranberry Sauce (double this recipe if you want leftover sauce) • • Zest half of the orange and set zest aside for garnish. Juice half of the orange. • • Add cranberries, sugar, orange juice and ¼ cup water to small pot. Stir, cover and bring to a boil. • • Uncover, reduce heat to simmer, and cook (stirring occasionally) ~12 minutes or until cranberries are audibly and visually popping and sauce is thickened. • • If sauce is too thick, add water 2 tablespoon at a time until desired thickness (note: sauce will continue to thicken as it cools). • • Add salt to taste. Garnish with desired amount of fresh orange zest. • • Instructions for Chicken Thighs: • • Salt and pepper chicken thighs • • Place in a 10 - 12 skillet (I prefer non-stick) and cook uncovered on medium-high heat ~6-8 minutes on the top side (the side you will present on the plate) or until golden brown. • • Flip, reduce heat a wee bit, and cook covered ~ 6 minutes. Add olive oil or butter at this point if needed or desired (this will make it richer). • • Flip back to the presentation side, increase heat a wee bit, and sear uncovered again for ~ 3 minutes or until it looks beautifully browned. • • Plate the cranberry relish and serve chicken on top of it. Garnish with any extra chopped rosemary or orange zest if you have it. Add salt to taste. Happy eating! Beckie

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