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–+ servings
creamy cranberry chicken in casserole dish
Penny Kovacs

Creamy Cranberry Chicken

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This creamy cranberry chicken is a cozy, festive casserole combining savory chicken with a sweet, tangy, and rich sauce. Made all in one casserole with creamy whole potatoes and tender Brussels sprouts for the ultimate dinner thats worthy of serving to guests.
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Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Servings: 6 people
Course: Brunch, Dinner, Main Course
Cuisine: American
Ingredients Method

Ingredients
  

  • 6 pieces Chicken thighs skin and bone in, I like Grass Roots
  • 1.5 lb Baby whole potatoes
  • 1 lb Brussels sprouts cut in half
  • 13.5 oz Coconut cream
  • 3 cloves Garlic peeled
  • 3 whole Medjool dates pitted
  • 1 cup Dried cranberries unsweetened
  • 1 cup Chicken bone broth I like Kettle & FIre
  • 1 Tbsp Ghee I like Fourth & Heart
  • 1 tsp Onion flakes
  • 1 Tbsp Thyme dried
  • 1 tsp Salt
  • 1 tsp Black pepper

Method
 

  1. Preheat oven to 350˚.
  2. In a high speed blender, add the coconut cream, chicken broth, garlic, dates, cranberries, and spice, blending till creamy.
  3. Heat the ghee in a large skillet.
  4. Brown the chicken skin side down for 5-7 minutes or until golden, flip and cook 5 minutes more.
  5. Move the chicken to an oven proof casserole, large enough to hold the potatoes and Brussels sprouts.
  6. Add the potatoes and Brussels around the chicken pieces.
  7. Pour the sauce over and bake for 60 minutes.
  8. Garnish with dried cranberries.
  9. Enjoy!

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