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Post by Spongemom Scrappants on Oct 18, 2019 1:22:54 GMT
How long did you bake it in the oven? I browned the thinghs first in a cast iron pan and then transferred them to a casserole (I'd have left them in the cast iron, but I bought the family pack and had to brown them in two batches to make them fit). Baked at 400 degrees for approx 40 minutes (to 165 degrees internally).
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Post by pmm on Oct 18, 2019 1:34:38 GMT
Sounds delicious! I'll be trying this next week when I'm off work.
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Post by elaine on Oct 18, 2019 1:44:14 GMT
So I made it and it was a big hit! The flavors are bold, but yet blend together in such a complimentary way -- just delicious! This will stay in our regular rotation. Thanks elaine ! Yay! I’m so glad that you liked it.
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Post by mlynn on Oct 25, 2019 2:53:58 GMT
Did you try the wayback machine? Sometimes you can find web pages that way. Wayback MachineTHANK YOU!!! You are my hero! I love you. 😘 here it is for those that are interested: Balsamic Cranberry Chicken Thighs - 6 Smart Points Main Dish - Chicken, Poultry, Pressure cooker Prep Time: 5 min Cook Time: 30 min Servings: 6 INGREDIENTS 2 pounds chicken thighs, boneless and skinless (about 8) Salt and pepper 1 red onion chopped 1/4 cup water 1 cup cranberry sauce, whole berry (canned) 3 tablespoons balsamic vinegar 1 tablespoon Worcestershire sauce 1 tablespoon soy sauce 1/2 tablespoon garlic powder 1/2 tablespoon rosemary 1 tablespoon cornstarch DIRECTIONS Spray the pot liner with cooking spray. Set it on Saute More. While the pot is heating, season the thighs with salt and pepper. Working in two batches, brown the tops of the thighs - approximately 4-5 minutes each batch. Remove to a platter. Put the chopped onion in the pot and saute until it starts to carmelize. If there is stuck on stuff from browning the chicken, add the 1/4 cup of water and work with a spatula to scrape up the drippings and let the onions absorb the flavoring. In a small mixing bowl, and the cranberry sauce, balsamic vinegar, Worcestershire sauce, soy sauce, garlic powder and rosemary and mix well. Arrange the browned thighs in the pot on top of the onions. Pour the sauce mixture on top of thighs trying to cover all. Cook on high pressure for 15 minutes. Use quick pressure release. Remove the chicken thighs to a platter. To thicken the sauce you can either saute while stirring until it reduces by half, or you can mix 1 tablespoon of cornstarch in 2 tablespoons of water and add the slurry to the sauce. Saute until it thickens (2-3 minutes). Each thigh with 1/2 cup of gravy is one serving. Serve with rice or noodles. Please forgive my cluelessness. I have never heard of just browning on one side! When you arrange the browned chicken on top of the onions, do you do it brown side up or brown side down?
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Post by elaine on Oct 25, 2019 3:29:35 GMT
THANK YOU!!! You are my hero! I love you. 😘 here it is for those that are interested: Balsamic Cranberry Chicken Thighs - 6 Smart Points Main Dish - Chicken, Poultry, Pressure cooker Prep Time: 5 min Cook Time: 30 min Servings: 6 INGREDIENTS 2 pounds chicken thighs, boneless and skinless (about 8) Salt and pepper 1 red onion chopped 1/4 cup water 1 cup cranberry sauce, whole berry (canned) 3 tablespoons balsamic vinegar 1 tablespoon Worcestershire sauce 1 tablespoon soy sauce 1/2 tablespoon garlic powder 1/2 tablespoon rosemary 1 tablespoon cornstarch DIRECTIONS Spray the pot liner with cooking spray. Set it on Saute More. While the pot is heating, season the thighs with salt and pepper. Working in two batches, brown the tops of the thighs - approximately 4-5 minutes each batch. Remove to a platter. Put the chopped onion in the pot and saute until it starts to carmelize. If there is stuck on stuff from browning the chicken, add the 1/4 cup of water and work with a spatula to scrape up the drippings and let the onions absorb the flavoring. In a small mixing bowl, and the cranberry sauce, balsamic vinegar, Worcestershire sauce, soy sauce, garlic powder and rosemary and mix well. Arrange the browned thighs in the pot on top of the onions. Pour the sauce mixture on top of thighs trying to cover all. Cook on high pressure for 15 minutes. Use quick pressure release. Remove the chicken thighs to a platter. To thicken the sauce you can either saute while stirring until it reduces by half, or you can mix 1 tablespoon of cornstarch in 2 tablespoons of water and add the slurry to the sauce. Saute until it thickens (2-3 minutes). Each thigh with 1/2 cup of gravy is one serving. Serve with rice or noodles. Please forgive my cluelessness. I have never heard of just browning on one side! When you arrange the browned chicken on top of the onions, do you do it brown side up or brown side down? Boneless chicken thighs tend to come rolled, with 1 side being smooth and the reverse side being where the 2 ends are rolled in/under to form a roll of sorts. Unless you want to take twine and tie them in that shape so they stay put, they don’t stay that way while browning them when you turn them over from the smooth side to the rolled side down to brown - they start flattening out for me. You definitely can brown both sides, if that is your preference! I arrange with pretty brown smooth side up, but it isn’t necessary, as the extra flavor the searing/browning imparts will be in the dish regardless.
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Post by malibou on Oct 25, 2019 9:34:37 GMT
I can't wait to try this with the wild rice and butternut squash recipe. Sounds like my Fauxgiving dinner is set.
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Post by Basket1lady on Oct 25, 2019 11:20:32 GMT
I can't wait to try this with the wild rice and butternut squash recipe. Sounds like my Fauxgiving dinner is set. That does sound good!
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Post by JoP on Oct 26, 2019 16:47:04 GMT
I made this, using chicken breasts for dinner this evening, I served it with wholewheat noodles. A hit here and will be added to the dinner rotation thanks elaine
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Post by Suziee2 on Oct 26, 2019 23:51:05 GMT
Sounds wonderful. Just printed the recipe. Thanks for posting.
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Post by KelleeM on Oct 27, 2019 0:00:41 GMT
I made this tonight and used a poultry seasoning blend in place of the rosemary. It was so tasty! My dgd loved the chicken so much!
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Post by joyfromny on Oct 27, 2019 16:13:15 GMT
Did you try the wayback machine? Sometimes you can find web pages that way. Wayback MachineTHANK YOU!!! You are my hero! I love you. 😘 here it is for those that are interested: Balsamic Cranberry Chicken Thighs - 6 Smart Points Main Dish - Chicken, Poultry, Pressure cooker Prep Time: 5 min Cook Time: 30 min Servings: 6 INGREDIENTS 2 pounds chicken thighs, boneless and skinless (about 8) Salt and pepper 1 red onion chopped 1/4 cup water 1 cup cranberry sauce, whole berry (canned) 3 tablespoons balsamic vinegar 1 tablespoon Worcestershire sauce 1 tablespoon soy sauce 1/2 tablespoon garlic powder 1/2 tablespoon rosemary 1 tablespoon cornstarch DIRECTIONS Spray the pot liner with cooking spray. Set it on Saute More. While the pot is heating, season the thighs with salt and pepper. Working in two batches, brown the tops of the thighs - approximately 4-5 minutes each batch. Remove to a platter. Put the chopped onion in the pot and saute until it starts to carmelize. If there is stuck on stuff from browning the chicken, add the 1/4 cup of water and work with a spatula to scrape up the drippings and let the onions absorb the flavoring. In a small mixing bowl, and the cranberry sauce, balsamic vinegar, Worcestershire sauce, soy sauce, garlic powder and rosemary and mix well. Arrange the browned thighs in the pot on top of the onions. Pour the sauce mixture on top of thighs trying to cover all. Cook on high pressure for 15 minutes. Use quick pressure release. Remove the chicken thighs to a platter. To thicken the sauce you can either saute while stirring until it reduces by half, or you can mix 1 tablespoon of cornstarch in 2 tablespoons of water and add the slurry to the sauce. Saute until it thickens (2-3 minutes). Each thigh with 1/2 cup of gravy is one serving. Serve with rice or noodles. Has anyone made this without instapot? I have a slow cooker or can make in the oven.
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Post by elaine on Oct 27, 2019 17:51:50 GMT
THANK YOU!!! You are my hero! I love you. 😘 Has anyone made this without instapot? I have a slow cooker or can make in the oven. Quite a few people on this thread and the other have made it in the oven!
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chendra
Pearl Clutcher
Posts: 2,860
Location: The 33rd State
Jun 27, 2014 16:58:50 GMT
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Post by chendra on Oct 28, 2019 1:54:29 GMT
I can't wait to try this with the wild rice and butternut squash recipe. Sounds like my Fauxgiving dinner is set. So funny, I just made both of these things for my under the weather in-laws because I had the ingredients at hand. I didn't actually taste either creation before dropping them off, but since they were Pea recommended, I assumed they would be tasty. I'll have to make them again for us! 😊
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Post by zuke on Oct 28, 2019 9:54:27 GMT
Did you try the wayback machine? Sometimes you can find web pages that way. Wayback MachineI've never heard of the Wayback Machine before. I see it says subscription. Do you have to subscribe to use it?
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Post by annaintx on Oct 28, 2019 12:15:03 GMT
Did you try the wayback machine? Sometimes you can find web pages that way. Wayback MachineI've never heard of the Wayback Machine before. I see it says subscription. Do you have to subscribe to use it? No, I just google it and then use the site. I think there are a few different ones you can use.
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maryannscraps
Pearl Clutcher
Posts: 4,731
Aug 28, 2017 12:51:28 GMT
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Post by maryannscraps on Oct 28, 2019 14:23:27 GMT
Thanks elaine! Made this last night in the oven and LOVED it. It was really yummy. Served with noodles and roast butternut squash.
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Post by dewryce on Apr 26, 2020 18:59:13 GMT
elaine I am adding this to an upcoming menu plan and I have a couple of quick questions for you. We are diabetic and trying to cut sugar, but my options for whole cranberry sauce are limited at the moment so I can’t pick a healthier one. Do you think I can cut some of the sauce, and if so how much do you think and would I need to add water to compensate? When they come in season again I’ll try and make my own, but I don’t want to wait until then to try this! Also, have you ever frozen it? This will be 4 meals for us and it would be great to cook it once and have 3 entrees to freeze. We’d reheat in the oven, not microwave.
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Post by elaine on Apr 26, 2020 19:04:41 GMT
You could cut the cranberry sauce to 1/2 cup and replace with 1/2 cup chicken broth. It won’t be as rich/sweet, of course, but will have less sugar. As written, it is WW-friendly, so isn’t incredibly high in sugar. That 1 cup - not the whole can - of cranberry sauce is divided over all the thighs you use.
It should be fine to freeze and reheat. 👍🏻
eta: thanks for asking this, I found some chicken thighs on Friday and I was trying to figure out how to prep them. I’ll use this recipe because my family loves it and I actually have 1 can of cranberry sauce.
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Post by dewryce on Apr 26, 2020 19:14:39 GMT
You could cut the cranberry sauce to 1/2 cup and replace with 1/2 cup chicken broth. It won’t be as rich/sweet, of course, but will have less sugar. As written, it is WW-friendly, so isn’t incredibly high in sugar. That 1 cup - not the whole can - of cranberry sauce is divided over all the thighs you use. It should be fine to freeze and reheat. 👍🏻 eta: thanks for asking this, I found some chicken thighs on Friday and I was trying to figure out how to prep them. I’ll use this recipe because my family loves it and I actually have 1 can of cranberry sauce. Thanks for the fast reply The only brand I can get right now has something like 26g of sugar per 1/4 cup, crazy! And we try very hard not to have refined sugars, so while the the cranberry sugar is not ideal, the second ingredient in all the varieties I can find is high fructose corn syrup or cane sugar. Boo. Will need to research a way to make my own sauce with less sugar next fall and then figure out if I can can it!
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Post by elaine on Apr 26, 2020 21:37:20 GMT
You could cut the cranberry sauce to 1/2 cup and replace with 1/2 cup chicken broth. It won’t be as rich/sweet, of course, but will have less sugar. As written, it is WW-friendly, so isn’t incredibly high in sugar. That 1 cup - not the whole can - of cranberry sauce is divided over all the thighs you use. It should be fine to freeze and reheat. 👍🏻 eta: thanks for asking this, I found some chicken thighs on Friday and I was trying to figure out how to prep them. I’ll use this recipe because my family loves it and I actually have 1 can of cranberry sauce. Thanks for the fast reply The only brand I can get right now has something like 26g of sugar per 1/4 cup, crazy! And we try very hard not to have refined sugars, so while the the cranberry sugar is not ideal, the second ingredient in all the varieties I can find is high fructose corn syrup or cane sugar. Boo. Will need to research a way to make my own sauce with less sugar next fall and then figure out if I can can it! I just looked and there are quite a few recipes out there for making cranberry sauce with a sugar substitute, so you shouldn’t have a problem when you can get your hands on cranberries. You could also make your own sauce with low-sugar Craisins - there is a cranberry sauce from dried cranberries in the instant pot recipe out there.
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Post by dewryce on Apr 27, 2020 1:20:51 GMT
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J u l e e
Drama Llama
Posts: 6,531
Location: Cincinnati
Jun 28, 2014 2:50:47 GMT
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Post by J u l e e on Apr 27, 2020 2:02:35 GMT
I have a wild rice salad recipe with similar ingredients that is so yummy. We don’t like dark meat though. Has anyone made this with breast meat? Do you share your recipes? This sounds good.
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Deleted
Posts: 0
May 2, 2024 3:18:15 GMT
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Post by Deleted on Apr 27, 2020 2:39:00 GMT
I have a wild rice salad recipe with similar ingredients that is so yummy. We don’t like dark meat though. Has anyone made this with breast meat? Do you share your recipes? This sounds good. Sure! It’s not mine though. I make it exactly as written link
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J u l e e
Drama Llama
Posts: 6,531
Location: Cincinnati
Jun 28, 2014 2:50:47 GMT
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Post by J u l e e on Apr 27, 2020 3:04:12 GMT
Do you share your recipes? This sounds good. Sure! It’s not mine though. I make it exactly as written linkThank you! That looks wonderful!
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Post by chrispeas on Apr 27, 2020 4:29:44 GMT
i'm not familiar with the balsamic chicken recipe for the instant pot but i have the basic cranberry chicken one for the slow cooker: -chicken pieces -i can cranberry sauce -i bottle french dressing -i envelope onion soup mix Hi can you tell me how long you cook it?
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Post by papersilly on Apr 27, 2020 5:02:56 GMT
i'm not familiar with the balsamic chicken recipe for the instant pot but i have the basic cranberry chicken one for the slow cooker: -chicken pieces -i can cranberry sauce -i bottle french dressing -i envelope onion soup mix Hi can you tell me how long you cook it? I cook it on low. 6 hours or more, depending on how much chicken you have in there or until chicken is tender.
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Post by chrispeas on Apr 27, 2020 14:48:46 GMT
Hi can you tell me how long you cook it? I cook it on low. 6 hours or more, depending on how much chicken you have in there or until chicken is tender. Thank you! Sounds simple and delish.
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Post by laulley on Apr 27, 2020 15:31:34 GMT
I'm making this tonight but my cranberry sauce is jellied. Hopefully the consistency of the cranberry sauce isn't too different. Would you add more liquid?
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Post by MichyM on Apr 27, 2020 15:44:29 GMT
I made this tonight and used a poultry seasoning blend in place of the rosemary. It was so tasty! My dgd loved the chicken so much! I’m late to the party and am only halfway through my coffee this morning. I initially Read the last line as “my dog loved the chicken so much” and thought “what an odd compliment.” 😜
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Post by KelleeM on Apr 27, 2020 15:49:12 GMT
I made this tonight and used a poultry seasoning blend in place of the rosemary. It was so tasty! My dgd loved the chicken so much! I’m late to the party and am only halfway through my coffee this morning. I initially Read the last line as “my dog loved the chicken so much” and thought “what an odd compliment.” 😜 Thanks for the laugh! No dog in my house. My 4 year old granddaughter loves pretending to be a kitty though!
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