This is the one I'll be making for an upcoming Thanksgiving potluck this Thursday. I already pre-made cranberry sauce, so preparing it will be super easy!
Makes 4 servings.
8 small chicken thighs (2 to 2-1/4 lb.), skinned
3/4 cup low-calorie cranberry juice
3/4 cup fresh cranberries
2 sprigs fresh thyme
4 teaspoons packed brown sugar
Fresh thyme leaves
1. Preheat oven to 375 degrees F. Coat extra-large ovenproof skillet with nonstick cooking spray. Heat over medium-high heat. Sprinkle 1/4 tsp. each salt and pepper on chicken. In hot skillet cook, meaty sides down, 5 minutes, turning once, until well-browned on both sides. Transfer skillet to oven. Roast, uncovered, 20 minutes, until chicken is no longer pink (180 degrees F).
2. Meanwhile, in saucepan combine juice, berries, thyme sprigs, brown sugar, and 1/4 tsp. salt. Bring to boiling. Simmer, uncovered, 15 to 20 minutes, until slightly thickened. Discard thyme sprigs. Serve chicken with sauce. Sprinkle thyme leaves.