Autumn Harvest Baked Chicken with Cranberry-Apple Chutney and Sage Infusion
This unique baked chicken recipe features a delightful cranberry-apple chutney that brings a burst of seasonal flavors, complemented by a sage infusion that elevates the dish to a new level of comfort and warmth. Perfect for cozy autumn evenings, this dish is not only visually stunning but also packed with flavor, making it a must-try for any home cook.
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Preheat your oven to 375°F (190°C). In a medium saucepan, combine 1 cup of fresh cranberries, 1 diced apple, 1/2 cup of sugar, 1/4 cup of apple cider vinegar, and 1/2 teaspoon of cinnamon.
Cook over medium heat, stirring occasionally, until the cranberries burst and the mixture thickens, about 15 minutes.
Remove from heat and stir in 1 tablespoon of chopped fresh sage, then set aside to cool. Pat 4 bone-in, skin-on chicken thighs dry with paper towels and season generously with salt and pepper.
In a large oven-safe skillet, heat 2 tablespoons of olive oil over medium-high heat. Sear the chicken thighs skin-side down for 5-7 minutes until the skin is golden brown and crispy.
Flip the chicken thighs and pour the cranberry-apple chutney over the top, ensuring each piece is well coated.
Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
Remove the skillet from the oven and let the chicken rest for 5 minutes before serving. Garnish with additional fresh sage leaves and serve with your favorite side dishes, such as roasted Brussels sprouts or creamy mashed potatoes.
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