Tender juicy chicken thighs braised with herbs and spices for delightfully crispy skin and simmered with red wine, walnuts, fresh cranberries and herbs for a rich, tart sauce perfect for the holidays.
After cooking the sauce may still have a layer of oil/fat from the continued cooking process. To remove this fat, remove the chicken thighs from the pan and lightly place a piece of bread on top of the sauce. Flip over and place over another part of the pan. Repeat until the bread begins to soak up the sauce.
If you prefer a thicker, gravy style sauce: stir 2 teaspoons of corn starch into 1 to 1 1/2 tablespoons water. With the sauce simmering on low heat, slowly stir in the cornstarch mixture and whisk together for 1 to 2 minutes until it begins to thicken.