Dinner Party · Brazilian
Frango com Molho de Cranberry
A refined Brazilian twist on roasted poultry that pairs tender chicken thighs with the vibrant, tart brightness of a homemade cranberry reduction.
Why This Works
The natural acidity of the cranberries balances the rich fat of the chicken skin, while the cachaça adds a distinct Brazilian sugarcane note that connects the components.
The Upgrade
Add a pinch of dried piri-piri pepper or red chili flakes to the cranberry reduction if you prefer a subtle kick to contrast the sweetness.
Chef's Secret
Michelin TechniqueAlways deglaze your skillet with a splash of the cachaça after removing the chicken to lift the flavorful brown bits off the bottom before mixing them into your sauce.
Ingredients
Total time including resting: 45 min
Directions
Preheat your oven to 390°F. Season the chicken thighs generously with sea salt and black pepper on both sides to ensure deep flavor penetration into the meat.
5 minIn a large heavy-bottomed oven-safe skillet over medium-high heat, melt one tablespoon of butter. Place the chicken skin-side down and sear until the skin is deeply golden and crispy, which creates a rich base flavor for the pan sauce.
8 minFlip the chicken, add the smashed garlic cloves to the pan, and transfer the skillet to the oven to finish cooking through until the juices run clear.
15 minWhile the chicken roasts, combine the cranberries, brown sugar, orange juice, and orange zest in a small saucepan over medium heat.
2 minSimmer the cranberry mixture until the berries burst and the liquid reduces to a syrupy consistency that coats the back of a spoon, then stir in the cachaça carefully.
8 minCook for an additional two minutes to allow the alcohol to burn off, leaving behind a deep, complex sweetness, then swirl in the remaining tablespoon of butter for a glossy finish.
2 minRemove the chicken from the oven, pour the cranberry glaze over the top while it rests for five minutes, and garnish with fresh cilantro before serving.
5 minWine Pairing
Gamay
Red Wine
The BottleMarcel Lapierre Morgon
The vibrant red fruit profile and bright acidity of this Beaujolais mirror the tart bite of the cranberries while slicing effortlessly through the rich, buttery skin of the chicken thighs. A subtle earthy undertone complements the cachaça’s sugarcane complexity, creating a balanced harmony between the dish's sweetness and the wine's lifted, succulent structure.
Nutrition per Serving
480
calories
32g
protein
28g
carbs
22g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Couve à Mineira
Thinly sliced collard greens sautéed quickly in garlic and olive oil until just wilted but still bright green.
Ingredients
Directions
Stack collard green leaves, roll tightly into a cylinder, and slice crosswise into paper-thin ribbons.
Wash the shredded greens thoroughly in cold water and spin dry completely using a salad spinner.
Heat the olive oil in a wide skillet or wok over medium-high heat until shimmering.
Add the sliced garlic and sauté for 30 seconds until fragrant and pale golden; do not brown.
Add the greens to the skillet in handfuls, tossing constantly with tongs to coat evenly in the oil.
Sauté for exactly 60 to 90 seconds until the greens are vibrant and just wilted, then season with salt and serve immediately.
Side Dish
Arroz Branco
Fluffy long-grain white rice steamed with garlic to provide a neutral base for the flavorful chicken.
Ingredients
Directions
Rinse rice under cold water until the water runs completely clear; drain thoroughly.
Heat olive oil in a heavy-bottomed saucepan over medium heat; sweat the garlic until fragrant but not browned.
Add rice to the pan and toast for 60 seconds, coating each grain in the oil.
Pour in boiling water and salt, stirring once to combine.
Reduce heat to the lowest setting, cover with a tight-fitting lid, and simmer for 15 minutes.
Remove from heat and let stand covered for 5 minutes before fluffing gently with a fork.
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