Cranberry Chicken

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  1.3 lbs Chicken Thigh, Boneless Skinless

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

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  0.5 tsp 1/2 teaspoon kosher salt
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  0.3 tsp 1/4 teaspoon fresh ground black pepper
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  2 tbsp Olive oil

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

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  3 tbsp Shallot
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  12 oz Cranberries
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  0.8 cup 3/4 cup water
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  0.3 cup Vinegar, Apple Cider
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  1 tbsp Honey
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  0.8 tsp Ginger, Fresh Root
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  0.5 tsp 1/2 teaspoon kosher salt
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  0.3 tsp Allspice, Ground
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  1 tbsp Thyme, Fresh

Instructions

1. 1Pat the chicken thighs dry, then season all sides with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
2. 2Heat 1 tablespoon olive oil in a large, deep skillet over medium-high heat until shimmering. Add the minced shallot and sauté for 2 minutes until fragrant and lightly golden.
3. 3Stir in the cranberries, water, apple cider vinegar, honey, ground ginger, remaining 1/2 teaspoon kosher salt, and allspice. Cook over medium-high heat for 6–8 minutes, stirring often, until the cranberries burst and the sauce thickens noticeably.
4. 4Smash the berries with the back of a wooden spoon until the sauce is jammy and most liquid has reduced. Transfer the cranberry sauce to a bowl and set aside. Wipe the skillet clean.
5. 5Heat the remaining 1 tablespoon olive oil in the skillet over medium-high heat until shimmering. Add the chicken thighs in a single layer and cook undisturbed for 5–7 minutes until deep golden brown and releasing easily from the pan.
6. 6Flip and cook for another 4–6 minutes until the juices run clear and an instant-read thermometer reads 165°F at the thickest part. Transfer to a cutting board and rest for 5 minutes.
7. 7Divide the chicken thighs evenly among meal-prep containers. Spoon the cranberry sauce over each portion, then top with fresh thyme.