Name: Cranberry Orange Chicken
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 cups frozen cranberries; 1 cup orange juice; 1 orange, zested and cut into ¼" thick slices; ¼ cup, plus 2 tbsp honey; 2 tbsp fresh lemon juice; 2 tbsp thinly sliced shallot; 2 cloves garlic, grated; 4 bone-in, skin-on chicken thighs; 8 oz brussel sprouts, cut in half; 1 cup farro

1

Stir together first 7 ingredients (through garlic) in a medium bowl and pour into gallon-sized vacuum bag. Add chicken thighs to bag and vacuum seal. Place chicken in Suvie pan, and load into upper right cooking zone. Cover with water.

2

Add brussel sprouts to a different Suvie pan, drizzle with olive oil, and season with salt and pepper. Load into upper left cooking zone.

3

Put farro in starch pan and load into bottom right cooking zone.

4

Fill reservoir, enter cook settings and set to Cook Now or Schedule. My Cook > Multi-Zone Settings - Protein: 155°F, 1 hour; Vegetable: 15 minutes; Starch: 25 minutes

5

After the cook, remove chicken thighs from vacuum bag and pat Suvie pan dry. Lay orange slices on bottom of pan and arrange chicken on top. Pour 1 cup cooking liquid into pan and arrange cranberries around chicken. Return pan to Suvie. Broil chicken and brussels for 10 minutes or until browned.

6

To serve, divide farro and brussel sprouts between plates. Lay two orange slices on farro, top with chicken, and drizzle with sauce.

Cranberry Orange Chicken

Ingredients

10 Ingredients

Instructions

Keep Cooking