Ingredients:

  • 1.5 lbs chicken thighs, bone-in skin-on
  • 1 tsp Kosher salt
  • 1/2 tsp black pepper, freshly cracked
  • 1/2 tsp smoked paprika
  • 1 tbsp extra virgin olive oil
  • 1.5 cups fresh or frozen cranberries
  • 0.75 cup freshly squeezed orange juice
  • 1 tbsp orange zest
  • 3 tbsp pure maple syrup
  • 2 cloves garlic, minced
  • 1 tsp fresh rosemary, finely chopped
  • 1 tbsp balsamic vinegar

Instructions:

  1. Pat the chicken completely dry with paper towels. Season both sides with salt, pepper, and smoked paprika.
  2. Heat olive oil in a large 12-inch heavy-bottomed skillet over medium-high heat. Place chicken skin-side down and sear for 6 to 8 minutes until mahogany-colored. Flip and sear for another 2 minutes.
  3. Reduce heat to medium. Move chicken to the edges of the pan. Add garlic, rosemary, and cranberries to the center and sauté for 30 seconds until fragrant.
  4. Pour in the orange juice, maple syrup, orange zest, and balsamic vinegar. Scrape the bottom of the pan to release the flavorful browned bits.
  5. Simmer for 12 to 15 minutes, spooning the sauce over the chicken occasionally, until the sauce has thickened to a glaze and the chicken reaches an internal temperature of 165°F (74°C).