Ingredients
1/4 cup dried cranberries1-1/4 cups whiskey, divided1/2 cup butter, softened4 teaspoons minced fresh thyme or 1 teaspoon dried thyme, divided1/2 teaspoon salt1/4 teaspoon pepper1 cup cranberry juice2 tablespoons brown sugar6 bone-in chicken breast halves
Preparation
In a small saucepan, combine cranberries and 1/4 cup whiskey. Bring to a boil; cook until liquid is evaporated. Transfer to a blender. Cover and process until blended. Place in a small bowl; stir in the butter, 2 teaspoons thyme, salt and pepper. Set aside.
In the same saucepan, combine the cranberry juice, brown sugar and remaining whiskey. Bring to a boil; cook until liquid is reduced to about 1/3 cup. Stir in remaining thyme.
With fingers, carefully loosen skin from each chicken breast; rub butter mixture under the skin. Place in a greased 15x10x1-in. baking pan. Bake, uncovered, at 350° for 30-40 minutes or until juices run clear, basting occasionally with cranberry mixture.
