Cranberry-Orange Chicken

Preparation

1. Step 1

   Heat the oven to 425 degrees.

2. Step 2

   Trim the ends off 1 orange, then cut into ⅛-inch-thick slices and reserve. Pat the chicken dry using a paper towel and season generously with salt and pepper on all sides.

3. Step 3

   Heat a large (12-inch), heavy, ovenproof skillet or braiser over high. Place the chicken, skin-side down, in the skillet and cook for 5 to 6 minutes, until the skin turns crisp and lightly golden with brown spots here and there. You’ll want to partly cover the dish to contain some of the splattering.

4. Step 4

   Meanwhile, grate the zest of 2 oranges into a bowl, then squeeze in their juice and the juice of the remaining 2 oranges.

5. Step 5

   After the chicken has crisped on one side, flip it and cook for 3 minutes on the other side. Transfer the chicken to a plate. Reduce the heat to medium-high.

6. Step 6

   Add the shallot and orange slices to the skillet. Cook, stirring occasionally, for 3 minutes, until both the shallot and orange have softened and developed some dark spots on the surface. Add the reserved orange zest and juice to the pan. Using a wooden spoon, scrape the bits off the bottom of the pan into the orange juice. Simmer for 4 minutes, until the orange juice has reduced and reached a dark orange color.

7. Step 7

   Add the cranberries, a hefty pinch of salt, a few cracks of black pepper, the cinnamon stick, 3 tablespoons of the honey and ¾ cup of water to the skillet. Mix everything until combined. Bring the mixture to a vigorous boil and tuck in the chicken thighs, skin-side up, adding any accumulated juices, and continue simmering for 4 minutes.

8. Step 8

   Place the skillet in the oven and cook for 12 minutes, until the chicken is cooked through. Drizzle the remaining 2 tablespoons of honey over the chicken. Heat the broiler and broil the chicken for 1 to 2 minutes, until the honey on top caramelizes. Remove the cinnamon stick and serve.