Chicken thighs with cranberries and rosemary

Hauts de cuisses de poulet aux canneberges et romarin 003 copie site
4-6 Portions
20 min Prepping
40 min Cooking
Recipe Easy


  • 15 ml (1 tbsp) olive oil
  • 125 ml (1/2 cup) dried French shallots, chopped
  • 15 ml (1 tbsp) chopped garlic
  • 125 ml (1/2 cup) white wine
  • 500 ml (2 cups) fresh or frozen cranberries
  • 250 ml (1 cup) chicken broth
  • 125 ml (1/2 cup) orange juice
  • 2 sprigs fresh rosemary, chopped
  • 1 orange, thinly sliced
  • Salt and pepper to taste


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  1. Preheat the oven to 180 °C (350 °F).
  2. Season the chicken thighs with salt and pepper.
  3. Heat the oil in a large ovenproof skillet over medium heat. Brown the thighs for 1 to 2 minutes on each side. Set aside on a plate.
  4. In the same skillet, cook the shallots and garlic for 1 to 2 minutes. Pour in the white wine. Bring to the boil, then simmer until all the liquid has evaporated.
  5. Add the cranberries, broth, orange juice and rosemary. Season with salt and pepper. Bring to a boil and simmer over low-medium heat for 5 minutes.
  6. Put the thighs back in the skillet, then top with orange slices.
  7. Cover and bake for 30 to 35 minutes, until the internal temperature of the meat reaches 74 °C (165 °F) on a meat thermometer.