For a quicker prep, make the salsa in advance and store in the refrigerator until time to roast the chicken. While the jalapeños will mellow as they’re cooked, you can reduce some of the spiciness by removing the ribs and seeds when dicing.
- Cook Time
- Prep Time
- ½ pound cranberries, fresh or frozen
- ¼ cup sugar
- ¼ cup water
- 2 teaspoons extra virgin olive oil
- 2 jalapeños, diced small
- 1 red onion, diced small
- 3 garlic cloves, minced
- 1 cup citrus sections, from an orange, tangerine, or blood orange
- 3 tablespoons chopped flat leaf parsley
- 2 tablespoons cilantro leaves
- Kosher salt
- Freshly cracked black pepper
- 6 chicken breasts, skin-on
- 1 tablespoon extra virgin olive oil
- ½ cup chicken broth
- ¼ cup white wine
- Kosher salt
- Freshly ground black pepper
1. In a small saucepan, over medium heat, add cranberries, sugar, and water. Simmer for 10 minutes, or until cranberries burst and the mixture starts to thicken. Transfer to a bowl; set aside.
2. In a medium sauté pan, heat evoo, over medium. Sauté jalapeños and onion for 7 to 10 minutes, until caramelized and golden brown. Add garlic and cook 1 minute more, until the garlic has softened slightly.
3. Fold onion mixture into cranberries. Add citrus, parsley, and cilantro. Season with salt and pepper. Set aside.
1. Preheat oven to 350°F.
2. In a medium sauté pan, heat evoo, over medium. Brown chicken breasts, skin-side down, for 3 to 5 minutes per side, until dark brown and crispy. Transfer to a casserole dish, and add broth and wine. Roast in a 350°F oven for 15 minutes.
3. Dollop salsa on chicken and continue cooking for 10 minutes more. Transfer to a platter and serve with additional salsa.