1 ½ cup Fresh Cranberries dried can be used, reconstitute as directed
Preheat the oven at 425 degrees.
Combine herbs, garlic and olive oil together in a bowl. Rub on chicken thighs.
Heat cast iron skillet on stove top at medium high heat. Wait for the oil to heat up several minutes before placing chicken in pan to create the sear. Once fully heated, place in hot skillet.
Cook each side of the chicken for 5-7 minutes.
While the chicken is cooking, combine the brown sugar, balsamic vinegar, orange juice, and orange zest in a bowl and mix together. Add in the cranberries and mix together.
Remove the chicken from the pan and pour wine or chicken broth into the hot skillet. Scrape up the remnants on the bottom of the pan and cook for 2-3 minutes. Place chicken back in the pan and cover with the cranberry mixture.
Place skillet in heated oven for 15-20 minutes or once the chicken reaches 165 degrees internal temperature.
If your chicken thighs are large, cook the thighs in the oven for 5-7 minutes prior to putting the cranberry mixture in as they will cook too long and burn. Extend the life of the fresh cranberries by putting them on a cookie sheet and freezing. Remove them from the pan and place them in a freezer bag until ready to use. Swap out the orange juice and zest for lemon or lime instead. Try different herbs such as rosemary and thyme instead of the herbs de Provence.Feel free to try out boneless skinless breasts if you want. You will need to pound them with a mallet to help them cook more evenly. Cutting the chicken in advance will save you time later. You will just need to follow the recipe when it's time to cook and you'll have an easy dinner idea.