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Braised Chicken Thighs

Updated: Nov 18, 2021

These braised chicken thighs are prepared in a in Red Currant Cranberry Sauce served w Mushroom Risotto & Parmesan Broccoli. This meal is absolutely delicious!


8 chicken thighs (bone in with skin)

4 fresh rosemary sprigs

1 cup of olive oil

2/3 cup of ketchup

1/2 cup of sugar

1/2 cup of white vinegar

1 tsp of salt

1 tsp of pepper

1 tsp of dry mustard

1 tsp of smoked sweet paprika

1 tsp of onion powder

1/4 tsp of garlic powder

2 chopped yellow onions

8 oz of dried red currants

14 oz of whole berry cranberry sauce

Mushroom Risotto

Fresh Broccoli crowns


-In a bowl, mix together the olive oil, ketchup, sugar, white vinegar, smoked sweet paprika, salt, pepper, dry mustard, onion powder & garlic powder.

-Next, transfer the mixture into a blender and blend on high until the mixture is emulsified , then pour back into the bowl.

-Next, place the whole berry cranberry sauce into the bowl with the olive oil/ketchup mixture and stir until blended together & then set aside.

-In a frying pan over a high flame with 2 tablespoons of lite olive oil, brown the salted chicken thighs for about 1 minute on both sides and then transfer them into a roasting pan or a dutch oven.

-Once in the thighs are in the roasting pan (or dutch oven), sprinkle the chopped onions and the dried red currants over the top of the thighs.

-Then pour the cranberry mixture from the bowl evenly over the chicken, onion & currants

-Add the rosemary sprigs to the pan on top of the chicken.

-Bake in the oven on 425 degrees until the braised chicken thighs are cooked to an interior temp

of 185 degrees.

-Serve over a mushroom risotto with a side a broccoli sauted in olive oil and butter, sprinkled with grated parmesan cheese & an equal amount of bread crumbs with S&P.

Pair with a fruit driven, robust, medium bodied red wine such as Smoke Eater "First Due Red" Pinotage or a crisp white Pinot Grigio such as Smoke Eater "All Hands White" Pinot Grigio. Both are excellent choices, but I actually prefer the Pinotage with this meal as it seems to bring out the slight smokiness and the red

currant flavors of the sauce mixture.


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