8 small chicken thighs (2 to 2-1/4 lb.), skinned
3/4 cup low-calorie cranberry juice
3/4 cup fresh cranberries
2 sprigs fresh thyme
4 tsp. packed brown sugar
Fresh thyme leaves
Preheat oven to 375 degrees F. Coat extra-large ovenproof skillet with nonstick cooking spray. Heat over medium-high heat. Sprinkle 1/4 tsp. each salt and pepper on chicken. In hot skillet cook, meaty sides down, 5 minutes, turning once, until well-browned on both sides. Transfer skillet to oven. Roast, uncovered, 20 minutes, until chicken is no longer pink (180 degrees F).
Meanwhile, in saucepan combine juice, berries, thyme sprigs, brown sugar, and 1/4 tsp. salt. Bring to boiling. Simmer, uncovered, 15 to 20 minutes, until slightly thickened. Discard thyme sprigs. Serve chicken with sauce. Sprinkle thyme leaves.
I like this with chicken and I'm gonna try to substitue with duck and see how it is. Now I just have to shoot one...................
You may all go to hell, and I will go to Texas.