Creamy Cranberry Chicken (Edit recipe)

This Creamy Cranberry Chicken dish is a big plate full of cozy and filled with so many wonderful flavors. The chicken is so tender it falls off the bone and the creamy baby potatoes with Brussels all covered in the most delicious cranberry cream sauce make the perfect side. You won’t believe how easy it is too! The sauce is blended first and the chicken is browned in a skillet and then it all goes into a big baking dish and the oven does the rest! Unbelievably flavorful and such a pretty fall dish!

30 minutes

1 hour

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	705
Fat:	34 g
Carbohydrates:	82 g
Protein:	18 g
Cholesterol:	56 g
Sodium:	697 mg
Fiber:	9 g
Sugars:	25 g
Calculated for total recipe.

by Penny's Primal

View original recipe

Serves: 4-6

Ingredients

6 pieces skin on Chicken Thigh
1.5 lb Baby Potatoes, left whole
1 lb Brussels Sprouts, frozen or fresh
1 Tbsp Ghee
13.5 oz Coconut Cream
3 cloves Garlic, peeled
3 whole Medjool Dates, pitted
1 cup dried, unsweetened Cranberries, plus extra for garnish
1 cup Chicken Bone Broth
1 tsp Onion Flakes (Dehydrated Onion)
1 Tbsp dried Thyme
1 tsp Salt
1 tsp Black Pepper

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 350°
Add coconut cream, chicken broth, garlic, dates, cranberries & spice to a high speed blender till creamy & set aside
Melt ghee in large skillet
Brown chicken skin side down, 5-7 minutes or till golden, flip and cook 5 minutes more
Move chicken to a large casserole dish
Add potatoes
Add sauce
Bake 30 minutes
Add Brussels & bake 30 minutes longer (note if using fresh put them in with potatoes)
Garnish with cranberries
Enjoy this recipe by Penny's Primal!