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One Pan Cranberry & Garlic Braised Chicken

8 Chicken Thighs

15-20 Cloves Garlic, peeled

1 cup Cranberries, fresh or frozen

1 cup Chicken Stock


  1. Season the chicken with the Butcher’s Spice Blend and Mediterranean Rosemary Rub & Seasoning.

  2. 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.

  3. 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.

  4. Add the sprigs of rosemary and cook for another few minutes for added fragrance. Serve and enjoy!


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