Cranberry-Orange Chicken Thighs

Ingredients

• 2 

  medium yellow onions (about 7 ounces each)

• 1 

  small orange

• 4 

  skin-on, bone-in chicken thighs (6 to 8 ounces each)

• 2 teaspoons 

  kosher salt, divided

• 1/2 teaspoon 

  freshly ground black pepper, divided

• 1 to 2 tablespoons 

  olive oil, divided

• 3 to 4 tablespoons 

  packed light or dark brown sugar, divided

• 2 cups 

  frozen cranberries (about 6 ounces)

• 1 cup 

  dry white wine

• 1/2 cup 

  water

• 1 tablespoon 

  balsamic vinegar

• 1/4 teaspoon 

  red pepper flakes

• 3 large sprigs 

  fresh basil, divided

Description

1. Arrange a rack in the middle of the oven and heat the oven to 375℉.

2. Halve and thinly slice 2 medium yellow onions (about 4 cups). Finely grate the zest of 1 small orange until you have 1 teaspoon zest, then juice the orange until you have 2 tablespoons.

3. Pat dry 4 skin-on, bone-in chicken thighs with a paper towel, then season all over with 1 teaspoon of the kosher salt and 1/4 teaspoon of the black pepper. Heat 1 tablespoon of the olive oil in a large cast-iron or ovenproof skillet over medium-high heat until shimmering. Add the chicken skin-side down and sear until golden brown on both sides, 3 to 5 minutes per side. Transfer to a plate.