Rosemary Chicken Thighs with Cranberries and Fennel

Rosemary Chicken with Cranberries and Fennel is a vibrant and flavorful dish that beautifully blends savory, sweet, and aromatic notes. The tender, oven-roasted chicken is infused with the earthy fragrance of rosemary, while the tart sweetness of cranberries adds a refreshing contrast. Fennel, with its subtle licorice-like flavor, complements the dish with a touch of lightness and crisp texture. This unique combination creates a well-balanced meal that's perfect for both a weeknight dinner or a special occasion. With its colorful presentation and layers of flavor, Rosemary Chicken with Cranberries and Fennel is sure to delight the senses and elevate any meal.

Cranberries are a superfood for many reasons. They are rich in fiber and bioactive compounds that affect your body from your heart to your gut. Combined with the versatile flavor of rosemary, with its natural medicinal properties, you’ve got a delicious way to nurture your body through good health.

When choosing cranberries, look for ones that are plump, firm, and unblemished. Avoid any that are soft, shriveled, or moldy. Rinse them before using to remove any dirt or debris such as stems and leaves.

If you have leftover cranberries, store them in an airtight container in the refrigerator. Fresh cranberries can last for several weeks in the refrigerator and several months in the freezer.

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Rosemary Chicken Thighs with Cranberry and Fennel

Yield: 4

Prep time: 30 MinCook time: 30 MinTotal time: 1 Hour

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Ingredients

• 4 bone-in, skin-on chicken thighs (about 2 pounds)
• 4 tsp avocado or olive oil, divided
• 4 - 6 cloves garlic, minced
• 1 tbsp chopped fresh rosemary (or 1 tsp dried)
• 1 lemon, zested and juiced
• 1 tbsp balsamic vinegar
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 fresh fennel bulb
• 1 medium onion
• 1/2 cup white wine (or unsweetened cranberry juice)
• 1 cup chicken stock
• 2 tbsp brown sugar
• 2 cups cooked white beans of choice
• additional salt and pepper to taste

Instructions

Marinate the chicken thighs.

1. Combine 2 teaspoons of oil, minced garlic, chopped rosemary, lemon juice (reserving the zest), balsamic vinegar, and measured amounts of salt and pepper in a medium sized bowl.
2. Add the chicken thighs and massage the marinade evenly over them.
3. Marinate for at least 30 minutes and as long as overnight.

Prepare the vegetables.

1. Remove the top stems from the fennel bulb and cut it in half.
2. Remove the inner core and slice thinly. Chop enough of the feather fronds from the top of the bulb soo that you get 1 tablespoon of chopped herb.
3. Peel and slice the onion so it is similar in size to the fennel slices.

Prepare the dish.

1. Preheat the oven to 375 degrees F.
2. Heat the remaining 2 teaspoons oil in a sauté pan over medium high heat. Add the chicken thighs, skin side down, and cook until lightly brown, about 3 minutes. Do not discard the extra marinade.
3. Turn the thighs over and cook for an additional 2 minutes to sear the bottom side. Remove the thighs and set them aside on a plate.
4. Add the reserved lemon zest, the chopped fennel frond, and the white wine to the pan. Continue cooking to evaporate the wine, stirring frequently to prevent burning and scrape the fond (the flavorful brown bits stuck to the pan) into the sauce.
5. When the wine is gone, add the chicken stock, remainder of the marinade, brown sugar, and white beans to the pan. Stir to combine and heat through.
6. Pour the contents of the sauté pan into an appropriately sized baking dish (I used an 8-1/2" x 11") and top with the whole cranberries.
7. Nestle the browned chicken thighs into the mixture and pour any juices from the plate the thighs were on into the sauce.
8. Bake for 25 - 30 minutes until a thermometer inserted near the bone reads 165 degrees F.
9. To serve, ladle the beans, vegetables, cranberries, and juices into a bowl and top with a chicken thigh and additional fresh rosemary.
10. Enjoy, being sure to use a spoon to get all of the lovely broth!

Notes

• Feel free to substitute boneless, skinless chicken breast for the thighs if you prefer.
• The brown sugar can be substituted with pure maple syrup, honey, or your sweetener of choice.

Nutrition Facts

Calories

589

Fat

30 g

Sat. Fat

7 g

Carbs

41 g

Fiber

8 g

Net carbs

33 g

Sugar

12 g

Protein

35 g

Sodium

433 mg

Cholesterol

143 mg

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chicken, rosemary, cranberry, beans

dinner