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    Chicken Thighs with Cranberries and Apple Juice https://www.metro.ca/userfiles/image/recipes/haut-cuisse-7208.jpg PT15M PT35M PT50M
    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 minutesRemove from heat and discard marjoram sprigs.Serve with oven-roasted vegetables and a sweet-potato puree.
    6
    3 10 5 1
    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 clove 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
    Chicken Thighs with Cranberries and Apple Juice

    Chicken Thighs with Cranberries and Apple Juice

    Rate this recipe
    10 Votes
    6
    servings
    0:15
    Preparation
    0:35
    COOKING
    0:50
    TOTAL TIME
    Imprimer ma sélection

    Ingredients

    Imprimer ma sélection
    • 2 Tbsp.
      (30 mL)
      extra virgin olive oil
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      BERTOLLI OLIVE OIL

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      750 ml, 1 L SELECTED VARIETIES

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      BERTOLLI OLIVE OIL

      BERTOLLI OLIVE OIL

      $10.88 ea.

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    • 12
      chicken thighs boneless (about 4 lb. or 1.8 kg)
    • 2
      medium yellow onions peeled and finely chopped
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    • 2
      medium clove garlic peeled and finely chopped
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    • 3 Tbsp.
      (45 mL)
      all-purpose flour
    • 3 cups
      (750 mL)
      unsweetened apple cider
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      2 L PRODUCT OF ONTARIO

    • 1 1/2 cups
      (375 mL)
      fresh or frozen cranberries
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      RASPBERRIES OR GOLDENBERRIES

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      170 g PRODUCT OF U.S.A. OR MEXICO or 200 g PRODUCT OF COLOMBIA

      RASPBERRIES OR GOLDENBERRIES

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      170 g PRODUCT OF U.S.A. OR MEXICO or 200 g PRODUCT OF COLOMBIA

    • 2 Tbsp.
      (30 mL)
      maple syrup
    • 6
      sprig fresh marjoram slightly crushed

    • salt & pepper to taste
    Imprimer ma sélection

    Preparation

    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

    Legal Notice

    Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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