Baked Cranberry-Glazed Chicken Thighs

Ingredients

• 12 bone-in chicken thighs with skin
• 1 tsp salt, divided
• 1 tsp freshly ground pepper, divided
• 1 tbsp canola oil
• 1/2 cup finely chopped yellow onion
• 1 tbsp finely chopped garlic
• 1 tbsp chopped fresh sage or 1 tsp dried sage, crumbled
• 1 tbsp chopped fresh thyme or 1 tsp dried thyme, crumbled
• 1/4 tsp ground cloves
• 1/4 tsp nutmeg
• 1/2 cup white wine
• 1/2 cup no-salt-added chicken broth
• 1 can (398 mL) cranberry sauce

Directions

1. Preheat oven to 350°F.
2. Sprinkle chicken with 1/2 tsp salt and 1/2 tsp pepper.
3. Heat oil in a large frypan over medium-high heat. Sear chicken in batches until browned on all sides, about 6 – 7 minutes per side. Remove from pan; set aside.
4. To make glaze, drain off all but 1 tbsp oil. Sauté onions in frypan for 2 minutes. Add garlic, sage, thyme, cloves, nutmeg, remaining salt and remaining pepper; sauté for 30 seconds. Pour in wine and simmer, loosening browned bits, until reduced by three-quarters, about 1 minute. Stir in broth and cranberry sauce. Bring to a boil. Reduce heat and simmer, stirring occasionally, until a syrup consistency is achieved, about 10 – 12 minutes.
5. Pour glaze, about 1 cup, into a greased 9x13 inch baking pan. Add chicken, skin side up, and press into glaze.
6. Bake, uncovered, until an internal temperature of 165°F is achieved, about 30 – 35 minutes. Let stand for 10 minutes.