Nearly every year for the last 14 years, my wife has made cranberry chicken as the main dish for my birthday dinner. We first discovered the recipe at a ward Christmas dinner in 1996, and I loved it. It even displaced lasagna, my old birthday favorite.
I love sweet, tart foods. I don’t know why I love this flavor so much.
Because this recipe has been made for me with so much love for so long, it is my all-time favorite. I tried to get my wife to make it for Father’s Day this year, but nothing doing. She said I had to wait. (Yes, I could just make it for myself, but that would break the spell. ) It’s well worth the wait.
Here is the recipe.
1 T. butter
1 small onion, coarsely chopped
3 lbs. of chicken thighs, skinned
2/3 C. ketchup
1/3 C. packed brown sugar
1 T. cider vinegar
1 t. dry mustard
1 1/2 C. fresh or frozen cranberries, washed
Preheat the oven to 400º.
In a 10 × 15 baking dish, place the butter and onions. Bake in oven until onions are soft and golden brown. Then push onions to one side of the dish, and add the chicken thighs. Bake the chicken uncovered for about 25 minutes. Combine all other remaining ingredients in a bowl. Spread onions and sauce evenly over chicken and bake about 20 minutes more until the mixture is caramelized and the chicken is no longer pink near the bone.
If you want to serve it over rice, double the sauce ingredients.