Chicken Thighs with Cranberries and Apple Juice

Chicken Thighs with Cranberries and Apple Juice
  • 6 servings
  • 0:15 Preparation
  • 0:35 Cooking
  • 0:50 Total Time


Add all
  • 2 Tbsp.
    (30 mL)

    extra virgin olive oil

  • 12

    chicken thighs boneless (about 4 lb. or 1.8 kg)

  • 2

    medium yellow onions peeled and finely chopped

  • 2

    medium cloves garlic peeled and finely chopped

  • 3 Tbsp.
    (45 mL)

    all-purpose flour

  • 3 cups
    (750 mL)

    unsweetened apple cider

  • 1 1/2 cups
    (375 mL)

    fresh or frozen cranberries

  • 2 Tbsp.
    (30 mL)

    maple syrup

  • 6

    sprig fresh marjoram slightly crushed

  • salt & pepper to taste


In a large saucepan, heat olive oil over medium heat.

Sear chicken thighs for a few minutes on both sides until golden brown.

Remove chicken thighs from saucepan and return saucepan to burner.

Add onions and garlic and cook for 2 minutes until golden brown.

Add chicken thighs to saucepan. Using a spatula, blend flour into chicken-vegetable mixture and cook for 1 minute.

Incorporate apple juice, cranberries and maple syrup.

Add marjoram sprigs and season with salt and pepper.

Cover and simmer for 30 minutes

Remove from heat and discard marjoram sprigs.

Serve with oven-roasted vegetables and a sweet-potato puree.

Source: Chef Caroline McCann