Cranberry Chicken

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  Chicken Thigh, Boneless Skinless(567g)

  Boneless skinless thighs. Fattier than breast but more forgiving to cook.

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  1/2 teaspoon kosher salt
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  1/4 teaspoon fresh ground black pepper
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  Olive oil(30g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Shallot(45g)
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  Cranberries(340g)
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  3/4 cup water
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  Vinegar, Apple Cider(80g)
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  Honey(15g)
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  Ginger, Fresh Root(4g)
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  1/2 teaspoon kosher salt
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  Allspice, Ground(1g)
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  Thyme, Fresh(30g)

Instructions

1. 1Remove the chicken thighs from the refrigerator and pat dry with paper towels, then season all sides generously with salt and pepper.
2. 2Heat 1 tablespoon olive oil in a large, deep skillet over medium-high heat until shimmering. Add the shallot and sauté for 2 minutes until fragrant and beginning to brown. Stir in the cranberries, apple cider vinegar, and honey, then cook for 5–8 minutes over medium-high heat, stirring often, until the berries soften and begin to lose their shape and much of the liquid reduces away.
3. 3Roughly smash the berries with the back of a wooden spoon until they burst, then stir in the fresh ginger, allspice, and a pinch of salt until the mixture is thick. Transfer the cranberry glaze to a bowl and set aside.
4. 4Wipe the skillet clean with a paper towel, then heat the remaining 1 tablespoon olive oil over medium-high heat until shimmering. Place the chicken thighs skin-side down in a single layer without moving them, and cook for 5–7 minutes over medium-high heat until the skin is golden brown and releases easily from the pan.
5. 5Flip the chicken and cook for an additional 4–6 minutes over medium-high heat until the juices run clear and an instant-read thermometer inserted into the thickest part reads 165°F.
6. 6Transfer the cooked chicken thighs to a clean cutting board and let rest for 5 minutes, then divide evenly among 3 airtight containers while still warm.
7. 7Spoon the cranberry glaze evenly over the chicken in each container, then top with fresh thyme and let cool to room temperature before sealing.
8. 8Refrigerate for up to 4 days, reheating gently over medium heat or in the microwave until warmed through.