Our favorite part about the change of the seasons is being able to utilize seasonal ingredients in our recipes. Navel oranges lay the foundation of this dish as the cranberries take the lead, creating the perfect balance of acid and bitterness, with a touch of sweetness from the honey.

This is a pairing that truly complements the characteristics of a lightly-chilled glass of Grenache. Plum, berry, and orange spice flavors in the wine are elevated following a bite of juicy chicken coated in an emulsion of cranberry and orange. It’s a must-try recipe for the upcoming holiday season.

Ingredients:

Preparation:

Step one:

Preheat oven to 425. Trim the ends off 1 orange, then cut into 1/8 inch thick slices & reserve. Zest 2 oranges, & juice with the remaining 2 oranges. Pat the chicken dry using a paper towel and season generously with salt & pepper on all sides.

Step three:

After chicken has crsiped on one side, flip & cook for 3 minutes on the other side. Transfer chicken to a plate. Reduce heat to medium-high.

Step four:

Add the shallot & orange slices to the pan. Cook, stirring occasionally, for 3 minutes, until both have softened. Add the reserved orange zest & juice to the pan. Simmer for 4 minutes, until the orange juice has reduced.

Step five:

Add the cranberries, a large pinch of salt, black pepper, the cinnamon sticks, 3 Tbsp pf honey & 3/4 cup of water to the pan. Mix until combined & bring to a boil. Arrange chicken in pan, skin-side up, adding any accumulated juices. Simmer for 4 minutes. 

Step six:

Place pan in the oven & roast for 12 minutes, until chicken is cook through. Drizzle remaining honey over chicken & broil for 1-2 minutes, until the honey on top caramelizes. Remove cinnamon sticks & mash cranberries. Serve with a large scoop of sauce & garnish with parsley.

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