Cranberry Rosemary Chicken

Cranberry Rosemary Chicken.jpg

I had lost my cooking inspiration for a week or so, life had gotten so busy I found myself in what I call the survival mode - just have sustenance to get through the day. That usually means a rotisserie chicken and salad, some eggs and fruit, you know, the basic food survival skills. But I’m back in the game again now, and all it took was for life to slow down, and then a few scrolls through some saved recipe ideas, and I have inspiration again! This time it was a picture of a chicken dish with cranberries on top and fresh rosemary. It was a recipe that was a marinade and required some prep time which my schedule didn’t allow on that day, but that’s ok, I have the idea in my head! So off on another experiment and it turned out to be a fully successful one at that!


12 chicken thighs, I used boneless and skinless, 2 of the COSTCO organic packages
1 cup dried cranberries, I was fortunate to have some homemade ones!
1/2 cup chopped sweet onion
2 garlic cloves, minced
2 Tbsp chopped fresh rosemary, divided, plus sprig’s for decorating plate
2 Tbsp olive oil
salt and pepper
1 cup coconut milk
1 cup chicken stock
1/2 cup white wine

Heat olive oil in a heavy pan, preferably dutch oven or cast iron. Saute the garlic, onion, and 1 tablespoon of the rosemary for about 5 minutes, then remove from pan and set aside into a medium size bowl. Salt and pepper chicken thighs then brown in batches in the heated pan with oil, a couple of minutes on each side. Another option would be to roll chicken in flour or flour alternative for frying, but it is just fine without that. Remove seared chicken and place in a 9 x 13 baking pan.

To the onion mixture add coconut milk, chicken stock, white wine, dried cranberries, and remaining tablespoon rosemary. Pour this over the top of the chicken.

Cover with foil and bake in preheated oven at 375 for 30 minutes, remove foil and continue baking for another 15 minutes.

Wow what a pop of flavor for such a simple healthy meal! The cranberries and rosemary give it that Thanksgiving aroma, next time I will have to try this over a turkey breast!