Cranberry Balsamic Chicken Thighs

We had just bought a pack of chicken thighs (bone in, skin on), so naturally, we felt compelled to cook with them while fresh before freezing the rest. Looking for inspiration, but knowing we wanted to do something with seasonal flavours of fall, we went to the pantry. The first thing that caught our eye was a bottle of cranberry infused balsamic vinegar that my sister and brother-in-law gave us for Christmas, and the decision was instantaneously made. Cranberry balsamic was the winner. Worry not though if you haven’t got pre-infused vinegar…you can use regular balsamic vinegar for this, and you’ll still be happy at the end.

We served this with Sauteed Celery Root, Onions, and Broccoli. If you’re looking for other sides that would pair well, take a look at our other Celery Root Recipes, Rutabaga and Carrot Mash, Sauteed Bacon and Brussels Sprouts, Chestnut and Parsley Stuffing, Beet Green and Russet Home Fries, Cauliflower Chestnut Stuffing, or Spinach Stuffing Balls.

Time: 45 Minutes


  • Chicken Thighs (Bone-in, Skin-On)
  • Salt
  • Pepper
  • For the Sauce:
    • Dried Cranberries
    • Balsamic Vinegar
    • Water (2x the amount of vinegar you use)
    • Honey or White Sugar
    • Cream


  • Preheat your oven to 375 degrees F, and line a tall sided baking sheet with foil (preferably one for which you have a rack so drippings can fall…but if it hasn’t got a rack, no worries).
  • Place your chicken thighs upon the rack on the rack and/or in your baking sheet, and give them a quick olive oil spray. Then, sprinkle with some salt and pepper, and place in your oven.
  • Bake for about 40 minutes until your skin is golden brown, and your chicken reaches a minimum internal cooked temperature of 165 degrees F.
  • As your chicken cooks, turn your attention to your sauce:
    • Add your balsamic vinegar, water, and cranberries to your Blender/Ninja/Food Proceessor, and puree. Then, pour that into a small sauce pan.
    • About 10 minutes before your chicken is done, add in your sugar or honey to taste, and bring to a low simmer. Taste intermittently, and add more sugar, water, or vinegar as needed.
    • About 2 minutes before the chicken is ready, pour in a tablespoon or two of cream, and stir to combine. Bring back to a low simmer until your chicken is done.
  • Remove from the oven, plate, top with your sauce, devour, and enjoy!

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