Apple & Cranberry Roasted Chicken

• 分量: 4 servings
• 調理時間: 10 minutes
• 総時間: 55 minutes

材料

1 c. frozen or fresh cranberries

2 tbsp. packed light brown sugar

1 tbsp. cornstarch

2 tsp. reduced-sodium soy sauce

1/2 c. plus 1 tbsp. dry white wine, divided

6 bone-in, skin-on chicken thighs

Kosher salt

Freshly ground black pepper

1 tbsp. extra-virgin olive oil

1 large shallot, very thinly sliced

3 cloves garlic, finely chopped

1 c. low-sodium chicken broth

2 Honeycrisp apples (about 1 lb.), cored, cut into 8 wedges

1 tbsp. chopped fresh thyme leaves, plus more for serving

Chopped fresh parsley leaves, for serving

手順

Preheat oven to 425°. In a medium bowl, toss cranberries, brown sugar, cornstarch, soy sauce, and 1 tablespoon wine.

Season chicken with salt and pepper. In a large, high-sided skillet over medium-high heat, heat oil. Cook chicken, turning once, until golden brown on both sides, 5 to 6 minutes per side. Transfer to a plate.

Reduce heat to medium. Pour off all but 1 tablespoon fat in skillet. Cook shallot, stirring occasionally, until tender, about 2 minutes. Add garlic and cook, stirring, until garlic and shallot are fragrant and light golden, about 1 minute more.

Add remaining 1/2 cup wine, increase heat to high, and cook, stirring occasionally, until liquid is mostly evaporated, about 2 minutes. Pour in broth and bring to a boil.

Add apple and cranberry mixture, scraping any extra sugar mixture in bottom of bowl into skillet, and stir to combine. Nestle chicken skin side up into skillet and sprinkle with thyme.

Bake until chicken is cooked through and fruit is tender, 20 to 25 minutes. Top with parsley and more thyme.

栄養

• カロリー: 830
• 脂肪総量: 52 g
• 飽和脂肪: 14 g
• トランス脂肪: 0 g
• コレステロール: 284 mg
• ナトリウム: 1308 mg
• 炭水化物総量: 29 g
• 食物繊維: 5 g
• 糖質総量: 20 g
• タンパク質: 50 g