Thursday, November 8

Chicken with Cranberry Vinegar Glaze

Cooking chicken more then once a week is easy but, sometimes it gets a little repetitive. I like to experiment with chicken and trying to find simple ways to change it up. This one came about after I received a bottle if Cranberry Vinegar as a gift.

Full time: 45-60 based on cut of meat (does not include marinade time)
Serves 4

You will need:

2 1/2 lbs. chicken (I am using thighs)

Marinade:
1 1/2 cup cranberry vinegar
2 tbsp cinnamon
1 tbsp ground allspice
1 tsp salt
1 tsp ground black pepper

For glaze:

1 1/2 cup cranberry vinegar
3/4 cup dried cranberries

Let us begin:

In a large zip top bag mix all the marinade ingredients.

Place chicken into the bag and gently massage meat.

Place in refrigerator for minimum of 4 hours, but I like doing it while at work. Just place in bag in the morning and let in marinade the day away or overnight works too!

When marinade time is up heat your oven to 350.

Place chicken into a baking dish and discard remaining marinade.

Cook for 30 minutes or until chicken has reached proper temperature.

While this cooks place the reserved vinegar in a small sauce pot and place on stove top over medium heat.

Keep vinegar heated at a slow low boil and allow it to reduce.

It will take approximately 15 minutes to reduce vinegar to a nice syrup consistency. It should reduce by half.

Once reduced turn off heat but, leave on range and add in the dried cranberries.
 
Allow sauce to begin to bubble again, then remove from hot range.

Once chicken is cooked remove to serving dish and spoon sauce over the top, enjoy!