Nutrition per serving may change if servings are adjusted.
4 bone-in chicken thighs (about 1½ pounds)
½ teaspoon salt, divided
¼ teaspoon pepper
1 tablespoon extra-virgin olive oil
1½ cups cranberries, thawed if frozen
¼ cup balsamic vinegar
2 tablespoons honey
1 teaspoon chopped fresh thyme, plus more for garnish
Sprinkle chicken with ¼ teaspoon each salt and pepper. Heat oil in a large skillet over medium-high heat. Add the chicken, skin-side down, reduce heat to medium and cook, undisturbed, until golden brown, about 7 minutes. Remove all but 1 tablespoon fat from the pan.
Turn the chicken over and add cranberries, vinegar, honey and thyme to the pan. Bring to a simmer over high heat, then reduce heat to maintain a simmer. Partially cover and cook, stirring occasionally, until an instant-read thermometer inserted in the thickest part without touching bone reaches 165°F, 10 to 12 minutes.
Transfer the chicken to a serving platter. Increase heat to high, add the remaining ¼ teaspoon salt and cook uncovered, stirring, until the sauce is thickened, about 1 minute. Serve the chicken with the sauce.
317 calories;18 g fat(4 g sat); 1 g fiber; 16 g carbohydrates; 23 g protein; 6 mcg folate; 80 mg cholesterol; 13 g sugars; 9 g added sugars; 178 IU vitamin A; 6 mg vitamin C; 20 mg calcium; 2 mg iron; 364 mg sodium; 219 mg potassium