Cranberry Walnut Chicken Thighs Recipe
Tender juicy chicken thighs braised with herbs and spices for delightfully crispy skin and simmered with red wine, walnuts, fresh cranberries and herbs for a rich, tart sauce perfect for the holidays.
How to Make the Best Cranberry Walnut Chicken Thighs
This cranberry walnut chicken thighs recipe is an elegant yet straightforward one-pan dinner that’s perfect for holiday gatherings or any occasion when you want to impress. Bone-in, skin-on chicken thighs are the star here, braised to golden perfection with a crispy, flavorful skin and tender, juicy meat.
The magic happens in the rich, tart sauce made with dry red wine, balsamic vinegar, tart cranberries, and crunchy walnuts. The combination of sweet cranberries and earthy walnuts creates a sophisticated flavor profile that complements the tender chicken beautifully. Fresh thyme and garlic add depth and aromatics to the entire dish.
What makes this recipe so appealing is that it’s cooked entirely in one cast iron skillet or oven-safe sauté pan, making cleanup a breeze. From stovetop to oven, this dish comes together in about an hour, making it perfect for a weeknight dinner or a holiday centerpiece that will have your guests asking for the recipe.
Cranberry Walnut Chicken Thighs
Tender juicy chicken thighs braised with herbs and spices for delightfully crispy skin and simmered with red wine, walnuts, fresh cranberries and herbs for a rich, tart sauce perfect for the holidays.
Ingredients
Main
Instructions
Cooking
- Preheat oven to 375°F. Remove the chicken thighs from package and pat dry with paper towels.
- Season both sides of the chicken with salt and pepper, resting on the plate skin side up. Sprinkle with fresh thyme leaves.
- Heat a large, oven safe sauté pan or cast iron skillet over high heat. Add the olive oil and heat until it is shiny and hot. Braise the chicken thighs skin side down until the skin is golden brown and crispy, about 8 to 10 minutes. Turn thighs over and let braise on the other side for 2 minutes.
- Remove the pan from heat. Transfer chicken thighs to a plate. Carefully remove almost all of the grease from the pan to a heat proof bowl.
- Return the pan to medium high heat and deglaze the pan with red wine. Cook for 1 minute then stir in the balsamic vinegar, chicken stock, and unsalted butter to the sauce. Sprinkle walnuts, cranberries, and garlic around the pan between the chicken thighs.
- Slide the chicken thighs and any juices back to the pan. Place the pan in the oven and finish cooking at 375°F for 20 to 25 minutes.