8 small chicken thighs (2 to 2.25 lb.), skinned
3/4 cup low-calorie cranberry juice
3/4 cup fresh cranberries
2 sprigs fresh thyme
4 tsp. firmly packed brown sugar
Fresh thyme leaves
Note: Stolen from the Nov. 2008 issue of Better Homes and Gardens. Now that I typed it up, I may actually make it, instead of the recipe getting lost in the Great Big Pile of Paperdom! HAHAHAHAHA
1. Preheat oven to 375. Coat XL ovenproof skillet with nonstick spray. Heat over medium high heat. Sprinkle 1/4 tsp. each salt & pepper on chicken. In hot skillet cook, meaty sides down, for 5 mins., turning once, until well-browned on both sides. Transfer skillet to oven. Roast, uncovered, for 20 mins., until chicken is no longer pink (180 degrees).
2. Meanwhile, in saucepan, combine juice, berries, thyme sprigs, brown sugar, and 1/4 tsp. salt. Bring to boiling. Simmer, uncovered, 15 to 20 mins., until slightly thickened. Discard thyme sprigs. Serve chicken with sauce. Sprinkle thyme leaves. Serves 4. Enjoy! -Diana
Each serving: 187 calories, 5 g. fat (1 g. saturated), 107 mg. cholesterol, 9 g. carbs, 1 g. fiber, 26 g. protein.