 It's cranberry season so today we're making cranberry chicken. This is a nice easy dinner recipe that you can put together in about 30 minutes. It is delicious. It's got that nice cranberry sauce going on. It has a little sweetness and a little tartness that you're sure to love. I'm Rockin' Robin and I'm going to show you how to do it right after my chef joke. All right here we go with chef joke number one. What did one cranberry say to the other at Christmas? Tis the season to be jelly. Okay so we're going to start off here talking about our cranberries. I have some organic ones here. You know there's a lot of benefits to cranberries. They help prevent urinary tract infections and they reduce inflammation. They also improve heart health. They even help prevent cavities. Who knew? Now some people need to be careful with cranberries because they contain a high level of oxalate so if you are prone to kidney stones you're going to want to check with your doctor before you consume them. Okay so we're going to want to give these a rinse and then we're going to pick through them just to you know make sure there's no bad ones in there. There's a couple here so I'm going to toss those out and into the saucepan they go. Now instead of adding water to this we're going to add some flavorful chicken stock. Next we're going to add some balsamic vinegar and we want this to be thick and intense so get a good one. It's going to be a little expensive but it's worth it believe me. I hope you can tell how nice and thick and syrupy this is. Now I want to remind you you can get the written recipe below the video in the description area. Check it out. We need to sweeten up our cranberry sauce a little bit so we're going to be using some coconut sugar and some maple syrup. Ground ginger and allspice are our next two additions for our sauce. I'm adding a little sprig here of some fresh rosemary to infuse that flavor right into our sauce so just drop it in. The last thing we're going to add is a nice sweet juicy apple to our sauce. Coar the apple and then we'll go ahead and peel it and slice it up. You want to slice this about 1 eighth of an inch. It's pretty thin. We're going to give this a nice stir and then I'm going to place it on the stove over medium heat until it comes to a little boil and then I'm going to lower the heat and simmer it until the cranberries start to pop and then I'm going to let it simmer probably about 5 or 10 minutes until it thickens up and then you're going to smash those cranberries just like you would the like button if you're enjoying this video. Now to cook up our chicken I'm using some free range boneless skinless chicken thighs. They are the best to use because they're nice and juicy and it's pretty tough to overcook them. You can use bone in and skin on. Just keep in mind that when you have the bone in the chicken it takes about 5 or 10 minutes longer to cook them. I'm going to go ahead and pat these dry and then we're just going to put some salt pepper and garlic powder on these to season them up. Now we also need to slice up a couple of shallots. These are mild onions and they add a nice flavor to the dish. So we're just going to cut these up I'm going to peel them and then slice them thin and then we're ready to start cooking. Ideally you're going to want to use a cast iron pan for this recipe but any pan will work as long as you can put it in the oven. We're going to preheat our pan here over medium high heat. Once your pan is hot as you can see here the smoke rising from it that means it's hot add some olive oil. Just add about a teaspoon maybe two. You don't want too much in the pan just enough to coat the bottom. Give that oil a swirl and then start adding your chicken. Place your chicken seasoned side down and then we're going to season the top. Now don't touch the chicken just let it sear for three to four minutes. I'm going to season the second side here with the salt pepper and garlic powder. After three or four minutes we'll flip the chicken over and you can see the nice crust that we're developing here and when it's done we'll place it onto a plate. If you have one of these splatter guards these work great at keeping the grease from splattering all over your stove. Once the second side is done go ahead and remove the chicken to a nice clean plate. You probably notice all the brown bits in the bottom of the pan and those mean flavor. So now we're going to take our onions and we're going to toss those in there. It's a little dry in the pan so I'm going to add a little bit more olive oil and then take a wooden spoon and try and scrape up those bits that are stuck to the bottom of the pan. That's just going to put a lot of flavor into those onions. After a couple of minutes of cooking the onions we're going to add the cranberry sauce just pour it right in the pan and now it'll be real easy to scrape up those brown bits. Now I'll place the chicken thighs back into the pot and kind of nestle them in there a little bit and then take a spoon and then just cover the chicken with the sauce and then I like to place a few sprigs of fresh rosemary over the top. Then we'll place this into a 375 degree Fahrenheit oven for we'll check it at maybe 14-15 minutes. If you've been waiting for chef joke number two well here it is. Why don't chickens tell jokes to their eggs? Because it might crack them up. Like I said these cook up quick these were done in 14 minutes. You want your internal temperature to be 165. This dish is great served with either white rice or even cauliflower rice to keep the carbs low and of course make sure you get plenty of that sauce. This is definitely a 30 minute meal and it is quick and delicious. It's got that beautiful sweet tarred flavor that I'm sure you're gonna love. Now because we're getting into the cold and flu season you might want something to help boost your immune system so check out my immune boosting tea here. Click the link on the screen here and it'll take you right to it. I hope you enjoyed today's video. If you did let me know by smashing the like button and leaving me a comment. I love hearing from you. Alright we'll see you back here next week for another rocking recipe. Cheers.