Clementine-cranberry chicken

A sweet and sour delight!

The tanginess of rice vinegar blends beautifully with sweet clementine oranges in this delicious dish, while the cranberries offer a nice pop of colour and flavour. The stovetop portion of the preparation can be done ahead of time if you wish, with the dish being completed in the oven later (though the skin will not be quite as crispy). Note that if you don’t have a large enough skillet that is oven safe, you can sear the chicken and prepare the sauce on the stovetop, then assemble in a casserole dish and refrigerate to finish cooking later or transfer to the oven immediately to finish. I like to serve this chicken with rice and a green salad or steamed green beans.

Ingredients

• 6 large skin-on, bone-in chicken thighs ((approximately 1.5 lb / 690 g total weight)
• Kosher salt and freshly ground black pepper
• 2 tablespoons (30 mL) vegetable oil
• 1 medium onion, diced
• 4 garlic cloves, minced
• 2 tablespoons (30 mL) white wine or water
• 1/2 cup ((65 g) dried cranberries
• 1/2 teaspoon  ground turmeric
• 1/4 teaspoon crushed red pepper flakes (or more, if you like things spicy)
• Few pinches kosher salt
• 1/3 cup (90 mL) rice vinegar
• 1 cup (250 mL) chicken broth
• 3 clementines, peeled and each sliced into 4 rounds

Method

• Preheat oven to 350F. Pat chicken dry with paper towels, then season all over with salt and pepper. Heat oil in a large oven-safe skillet placed over medium-high heat. Working in batches if needed to prevent overcrowding, cook chicken, skin side down, until golden brown underneath, about 7–10 minutes. Do not disturb during first 6 minutes of cooking (otherwise the skin will likely rip). Once the main area of the skin is nicely crisped, transfer the chicken pieces on their sides if needed to sear remaining areas of skin. Transfer seared chicken to a clean plate, leaving fat and juices in the skillet.
• Reduce heat to medium-low heat and add onion to the same skillet. Cook, stirring often, till onion is softened and translucent (about 5 minutes). Add garlic and cook 2 minutes more, stirring often. Increase heat to medium and add wine to deglaze the pan; cook while stirring, scraping up any stuck bits on the bottom, for 2 minutes. Stir in cranberries, turmeric, red pepper flakes and salt. Add vinegar and broth, then let mixture come to a simmer.
• Once sauce is simmering, return seared chicken to the pan, placing skin side up. Tuck clementine slices in around chicken. At this point the dish can be refrigerated and the cooking can be finished later, if you like.
• Transfer skillet to oven and bake, uncovered, until sauce is reduced and chicken is cooked through and measures 165F in the thickest parts, about 30–35 minutes
• Transfer chicken and clementine slices to a platter. Spoon sauce over, then serve.

Serves 3-6 depending upon portion size.