One Pan Cranberry & Garlic Braised Chicken
8 Chicken Thighs
1 Tbsp Butcher’s Spice Blend
15-20 Cloves Garlic, peeled
1 cup Cranberries, fresh or frozen
1 cup Chicken Stock
Season the chicken with the Butcher’s Spice Blend and Mediterranean Rosemary Rub & Seasoning.
In a large, wide cast iron pan, heat the Blood Orange Infused Olive Oil over medium-high heat. Once hot, add the chicken and sear for 3 minutes per side.
Add the garlic cloves, cranberries, chicken stock and Cranberry Spice White Barrel Aged Balsamic. Reduce heat to a low simmer, cover, and cook for 20 minutes until chicken is cooked throughout and garlic is crisp-tender.
Add the sprigs of rosemary and cook for another few minutes for added fragrance. Serve and enjoy!