Chicken thighs in cream sauce with cranberry

Estimated reading time: 4 minutes

A very easy recipe with a lot of flavor. On Pinterest I saw a nice picture of chicken thighs in a pan. My mouth was watering and I thought I should make this one too. Of course because it is approaching Christmas time I gave it a Christmas atmosphere myself by also using cranberries. That's the great thing about having a cooking blog, you see things all around you get inspired and then you make your own recipes. And that's why these chicken thighs in cream sauce with cranberry a delicious Christmas recipe.

Chicken thighs in cream sauce with cranberry chicken thighs

And this is how you make the chicken thighs in cream sauce with cranberry:

-Preheat your oven to 200 degrees.

-Take a heavy-bottomed frying pan and fry the bacon in it. They don't need to be completely baked, they should still be a little soft. Leave the fat in the pan and set the bacon aside.

-Sprinkle the chicken thighs for the Chicken thighs in cream sauce with cranberry with salt and Provencal herbs and rub them in well, then put them in the frying pan with bacon grease and fry them until golden brown on both sides. Grab an oven dish and place them in the oven dish. Place in your preheated oven for 15/20 minutes until cooked through.

-Meanwhile, cut the mushrooms into slices and fry them in the pan with chicken and bacon fat, do this on a slow fire. Add the chopped garlic and thyme cloves and fry them for a while, then add the cooking cream and let it simmer on low heat.

-In a saucepan, put the cranberries and add the crystal sugar. Also 1 cinnamon stick and a star anise and finally 100 ml of water, put this on a slow fire and let the cranberries pop. Stir occasionally until all the berries have popped open and you have a fairly firm sauce. Finally, remove the star anise and cinnamon stick from the sauce.

- Boil the basmati rice for 10 minutes.

-Finally, remove the chicken thighs from the oven and add them to the skillet with mushrooms along with the bacon and mix together.

Chicken thighs in cream sauce with cranberry

Take the plates and spoon the rice onto the plate, possibly in a nice shape. Spoon the chicken thighs and sauce onto the plate and finally add some of the cranberry sauce. Not too much just a little for the taste. You can save the remainder of the sauce for the other Christmas holidays!

Here you will find the complete recipe with all the ingredients you need. I hope you have fun preparing the dish below.

Chicken thighs in cream sauce with cranberry

Chicken thighs in cream sauce with cranberry

A very easy recipe with a lot of flavor. On Pinterest I saw a nice picture of chicken thighs in a pan. My mouth was watering and I thought I should make this one too.

How many stars do you give this recipe?

4.9 of 19 comments
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Hallway: Main dish
Kitchen: European
Keyword: chicken thigh
Preparation time: 10 minutes
Preparation time: 30 minutes
Total time: 40 minutes
Servings: 2 people
calories: 563kcal
Author: Francine
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Ingredients:

  • 4 chicken thigh - with bone
  • 1 bag of smoked bacon
  • 1 box of mushrooms
  • 2 toes Garlic
  • 100 gram basmati rice
  • fresh thyme
  • Provencal herbs
  • 200 ml cooking cream
  • 1 box of cranberries 380 grams
  • crystal sugar 150 grams
  • 1 star anise
  • 1 cinnamon stick

Nice and easy: click on the logo of your favorite supermarket to add the ingredients.

And this is how you make it:

  • First preheat your oven to 200 degrees.
  • Take a heavy-bottomed frying pan and fry the bacon in it. They don't need to be completely baked, they should still be a little soft. Leave the fat in the pan and set the bacon aside.
  • Sprinkle the chicken thighs with salt and herbs de Provence and rub them in well, then put them in the frying pan with the bacon grease and fry them until golden brown on both sides. Grab an oven dish and place them in the oven dish. Place in your preheated oven for 15/20 minutes until cooked through.
  • Meanwhile, cut the mushrooms into slices and fry them in the pan with chicken and bacon fat, do this over a low heat. Add the chopped garlic and thyme cloves and fry them for a while, then add the cooking cream and let it simmer on low heat.
  • Put the cranberries in a saucepan and add the crystal sugar. Also 1 cinnamon stick and a star anise and finally 100 ml of water, put this on a slow fire and let the cranberries pop. Stir occasionally until all the berries have popped open and you have a fairly firm sauce. Finally, remove the star anise and cinnamon stick from the sauce.
  • In addition, cook the basmati rice for 10 minutes.
  • Finally, remove the chicken thighs from the oven and add them to the skillet with mushrooms along with the bacon and toss to combine.
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Chicken thighs in cream sauce with cranberry

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