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Cranberry Chicken Skillet

Servings: 4

Ingredients

  • 2 lbs bone-in chicken thighs with skin
  • 1/2 tsp sea salt
  • 1/4 tsp ground black pepper
  • 1/4 cup gluten free flour of your choice
  • 2 Tbsps clarified butter or ghee
  • 1 sweet onion small diced
  • 4 crushed fresh garlic cloves
  • 2 celery ribs diced very small
  • 1 cup homemade cranberry sauce leftovers
  • 1 cup chicken bone broth
  • fresh thyme

Instructions

  • Season your chicken with sea salt and pepper on both sides, then very lightly coat in flour.
  • Melt ghee in a large skillet over medium-high heat. Add chicken, skin side down, and sear until golden brown, about 3 minutes, the flip and cook for 3 minutes more to brown. Set your chicken aside on a plate and cover to keep warm.
  • In that same preheated skillet over medium heat, sauté the onions, garlic and celery until soft, about 4 minutes.
  • Stir in your cranberry sauce and stock and bring to a boil, scraping all the brown bits stuck to the bottom of the pan. Then turn heat down to low.
  • Return the chicken to your skillet and simmer over low heat, partially covered, until chicken is fully cooked through, about 15-20 minutes depending on the size of your thighs. Add 1/4 cup more broth if the sauce looks too dry.
  • Garnish with fresh thyme and enjoy!