Thyme and sage give this sauce savory flavor, to complement the tartness of the cranberries. Loaded with antioxidants and vitamin C, cranberries are believed to help boost the immune system.
Recipe information
Yield
serves 4
Ingredients
mashed white beans
Preparation
Step 1
Preheat the oven to 450°F. In a small bowl, mix 1 tablespoon of the butter, 1 teaspoon of the thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Rub evenly under the chicken skin. Place on a rimmed baking sheet; roast skin side up until the skin is golden brown and the meat is cooked through, about 25 minutes.
Step 2
Meanwhile, melt the remaining tablespoon butter in a large saucepan over medium heat. Cook the onion, stirring occasionally, until golden, about 8 minutes. Add the sage and the remaining 1/2 teaspoon thyme; cook for 1 minute. Add the broth; simmer until reduced to 1 1/2 cups, 10 to 15 minutes. Strain the mixture; return to the saucepan.
Step 3
Add the cranberries and sugar; boil until the berries burst, 5 to 8 minutes. Whisk in the cornstarch mixture; return to a boil. Cook until slightly thickened, 1 to 2 minutes. Remove from the heat (the sauce will thicken as it stands). Season with salt and pepper. To serve, spoon the sauce over the chicken.
mashed white beans
Step 4
In a large skillet, heat the olive oil over medium heat. Cook the garlic, stirring often, until golden, about 1 minute.
Step 5
Add the beans, sage, and 1 1/4 cups water. Cook, stirring often, until the beans are hot and the liquid thickens, about 4 minutes.
Step 6
Mash the beans, leaving some whole. Season with salt and pepper.
