One-Skillet Chicken with Apples, Cranberries & Red Apple Balsamic

Ingredient Spotlight. Our Red Apple Dark Balsamic Vinegar is the heart of the dish — round, orchard-sweet, and gently tart, it reduces with maple into a glaze that doubles down on the apples in the pan. A spoonful stirred in at the end keeps that bright, fruity edge from cooking away.

Ingredients

• Chicken: 4 bone-in chicken thighs (about 1½ lbs) · salt and black pepper · 2 Tbsp Coratina Medium EVOO · 2 apples, peeled and sliced · 2 cups fresh cranberries
• Maple glaze: 1 Tbsp olive oil · 1 garlic clove, minced · 3 Tbsp Red Apple Dark Balsamic Vinegar · ¼ cup maple syrup · salt and pepper

Instructions

1. Heat oven to 400°F. Season the thighs with salt and pepper. Heat the Coratina Medium EVOO in an oven-safe skillet over medium-high and sear the chicken 5–8 minutes per side, until golden.
2. Scatter the apples and cranberries around the chicken and roast 25–30 minutes, until the chicken is cooked through and the fruit is tender.
3. Meanwhile, warm the olive oil in a small pan, soften the garlic, then add the Red Apple Dark Balsamic Vinegar, maple syrup, salt, and pepper. Simmer 5 minutes until thickened.
4. Spoon the glaze over the chicken and fruit and return to the oven 5 minutes. Finish with one last drizzle of the glaze straight from the pan.

Chef's Notes

• A firm, tart apple like Cortland or Honeycrisp holds its shape best.
• Reserve a spoonful of the glaze to add off the heat for the brightest apple flavor.

Make It Yours

• Trade the maple syrup for a drizzle of our Vermont Maple Dark Balsamic Vinegar for a deeper, tangier glaze.

Allergens: none.

Red apple balsamic is our cozy-season favorite — come taste it at the shop.