{NEW} Sweet Rosemary Chicken Thighs with Fresh Orange Cranberry Sauce #SundayDi…
{NEW} Sweet Rosemary Chicken Thighs with Fresh Orange Cranberry Sauce ???
#SundayDinner
makes 4 servings
Ingredients:
2 Tbsps ghee, unrefined coconut oil, or avocado oil
1 1/2 lbs. chicken thighs, bone in and skin on
1 large yellow onion, diced
2-3 garlic cloves, minced
2 fresh sprigs rosemary
1/2 cup chicken bone broth or stock
1 cup fresh squeezed orange juice
1/2 tsp five spice blend
1 Tbsp cornstarch or gluten free flour
1 cup fresh cranberries
sea salt and freshly ground black pepper, to taste
Instructions:
Season the chicken thighs with sea salt and pepper on both sides, and rub it in.
In a large skillet, Dutch oven, or cast iron, melt ghee or oil over medium high heat. Add in the chicken and sear on both sides until beautifully golden, but not entirely cooked. Set chicken aside on a plate and cover to keep warm.
In that same skillet sauté your onion for about 3 minutes until it starts to brown. Stir in garlic and rosemary, and cook for a minute until fragrant. Pour in chicken broth and stir in any brown bits from the bottom of the pan while simmering.
Meanwhile, in a small bowl, whisk orange juice, five spice blend and corn starch/gluten free flour.
Once the broth has reduced a bit, pour in your orange juice mixture and whisk to incorporate.
Return chicken to the pan, reduce the heat and continue to simmer until chicken is cooked through and sauce has thickened, maybe 5 minutes or so.
Stir in the cranberries and simmer for a couple of minutes more, just until beginning to burst.
Serve with cooked brown rice or quinoa, and spoon plenty of the sauce over each serving.
Enjoy! ❤Rachel
