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Cranberry Balsamic Chicken

Cranberry Balsamic Chicken
 

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15 MINS


25 MINS


Serves 4

INGREDIENTS
4 boneless, skinless chicken breasts (about 600g)
200g fresh cranberries
2 tablespoons olive oil
3 cloves garlic, minced
1 onion, finely chopped
2 tablespoons balsamic vinegar
250ml chicken broth
2 tablespoons honey or maple syrup
1 teaspoon dried rosemary
Salt and pepper to taste
Fresh rosemary for garnish (optional)

 

METHOD

1. Preheat your oven to 180°C. Season the chicken breasts with salt and pepper on both sides.


2. Heat olive oil in a cast-iron pan or casserole dish over medium-high heat. Sear the chicken breasts for about 3-4 minutes on each side until golden brown. Remove them from the pan and set aside.


3. In the same pan, add a bit more oil if needed. Sauté the minced garlic and chopped onion until softened. Add the fresh cranberries and cook for about 2-3 minutes until they start to burst.


4.Pour in the balsamic vinegar, chicken broth, honey or maple syrup, and dried rosemary. Stir well, scraping any brown bits from the bottom of the pan. Bring the mixture to a simmer.


5. Return the seared chicken breasts to the pan, nestling them into the cranberry mixture. Transfer the pan to the preheated oven and bake for 20-25 minutes, or until the chicken is fully cooked through.

6. Once done, remove from the oven and garnish with fresh rosemary if desired. Serve the festive cranberry balsamic chicken hot.


HANDY TIP

Spoon some of the cranberry sauce over the chicken breasts while baking to keep them moist and flavourful. This dish pairs wonderfully with roasted vegetables, mashed potatoes, or a side of quinoa. For a complete festive meal, consider adding some steamed greens on the side.

 

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