Cranberry Chicken

1 Tablespoon butter

1 small onion, coarsely chopped

3 pound chicken thighs, skinned

2/3 cup ketchup

1/3 cup brown sugar, firmly packed

1 Tablespoon cider vinegar

1 teaspoon dry mustard

1 1/2 cups fresh or frozen cranberries, rinse

1. Preheat oven to 400 degrees.
2. In a 10x 15 inch baking pan, combine butter and onion. Roast uncovered until onion is pale gold, stirring occasionally. Push onion to one side of pan. Place chicken thighs side by side in pan (not on top of onion). Bake uncovered for 25 minutes.
3. In a bowl, combine ketchup, brown sugar, vinegar, mustard and cranberries. Scoop browned onions out of pan and stir into mixture. Space chicken evenly in pan and spoon cranberry mixture over chicken.
4. Bake about 20 minutes more, until cranberry mixture is slightly caramelized and chicken is no longer pink at the bone in the thickest part. (Cut with a small sharp knife to test).

TIM'S NOTES: This is another recipe that can be seasonal. Cranberries are usually only found around the Holiday season. So if you want this recipe at other times of the year, snap up some cranberries around the Holidays, and put them in your freezer.

I also don't use bone-in chicken thighs. I like to use the boneless skinless thighs. They might be a little more expensive, but they are worth every penny. One of the things that I have found is that after step #2, there may be a lot of juice in the pan. It is a wise idea to remove some of this juice or your sauce may be too runny. You will see what I mean!