2 Tablespoons unsalted butter 1 shallot, minced 1/2 Granny Smith apple, peeled, cored and cut into 1/2" dice 1/4 teaspoon cinnamon 1/8 teaspoon cayenne pepper 1 cup dried cranberries 1/2 cup dry white wine 2 Tablespoons honey 2 teaspoons chopped fresh thyme Kosher salt and fresh ground pepper 1 Tablespoon vegetable oil 8 bone-in chicken thighs
Preheat oven to 350 degrees F. In a large, heavy skillet melt butter. Add shallot and cook for about 1 minute. Add apple, cinnamon and cayenne and cook for 1 minute longer. Add dried cranberries, wine, honey and thyme and cook until the wine is almost evaporated. Season with salt and pepper. In an oven proof skillet, heat the oil. Season the chicken on all sides with salt and pepper and add to skillet, skin side down. Cook over high heat until skin is crisp, about 5 minutes. Turn the chicken oven and transfer skillet to the oven. Roast for 20 minutes, until cooked through. Serve chicken with chutney spooned on top.