Ingredients
Chicken
- 4 bone-in chicken thighs
- 1 tsp fresh thyme
- 1 tsp freshly ground black pepper
- ½ tsp salt
- 4 garlic cloves
- 2 tbsp softened butter
- Drizzle of oil
Sauce
- 5 garlic cloves
- 4 rosemary leaves
- ¼ cup chicken broth
- 2 tbsp soy sauce
- 1 tbsp balsamic cream
- 2 tbsp maple syrup
- 1 ½ cups fresh cranberries
- Orange slices
- Rosemary sprigs
Instructions
- Mix the herbs with the butter. Gently work this herb butter under the skin of the chicken thighs, being careful not to tear the skin. Let it rest in the refrigerator for 30 minutes.
- Preheat the oven to 325°F (165°C).
- Place the Remy Olivier Reims Skillet over medium-high heat and add the oil. When it’s shimmering, add chicken skin-side down. Cook for 4-5 minutes, or until the skin is nicely browned. Remove the chicken and set it aside.
- Reduce the heat to medium. Add the butter and, when it’s melted, add the cranberries, balsamic vinegar, maple syrup, and the zest from the orange. Simmer for about 7-8 minutes until it starts to thicken, stirring occasionally and scraping the bottom of the skillet to deglaze the pan.
- Place the chicken thighs skin-side up in the skillet and add the garlic cloves, halved and orange slices using the Remy Olivier Ombre Santoku Knife to cut the garlic and orange. Nestle some underneath if necessary.
- Place the skillet in the oven and cook for 20-25 minutes, or until the chicken is completely cooked through and it reaches an internal temp of 165°F.
- Add some rosemary leaves and serve with mashed potatoes, sopping up the delicious sauce. For individual servings, use the Remy Olivier Reims Mini Skillet for presentation.