Chicken with Cranberry Sauce

I like to make this dish between Thanksgiving and Christmas when fresh cranberries are plentiful. It makes a nice Sunday Supper but it could very easily grace a holiday table for two. I think the sauce would be a nice accompaniment to duck breast or pork roast as well.

Serves 6

6 bone-in, skin on chicken breasts
1 stick plus 1 tbsp of softened butter
1 1/2 tsp dried thyme leaves
1/2 tsp dried sage
salt and pepper
1 medium onion, finely diced
3 cups chicken stock
2 cups fresh cranberries
1 tsp raspberry or pomegranite vinegar
1/2 cup sugar
1 tbsp cornstarch mixed into 1/8 cup cold water

Preheat the oven to 450. Line a rimmed baking sheet with foil. Place the chicken on the sheet. Rub the top of each breast with the stick of softened butter. Sprinkle on the sage, thyme and salt and pepper. Place in the oven to bake for about 25 minutes. Meanwhile melt the remaining butter in a sauce pot. Add the onion and let it cook on medium for about 5 minutes. Add the chicken stock. Use an immersion blender to process the sauce until smooth. Add the cranberries and sugar. Continue to cook until the mixture comes to a boil and the berries burst. Add salt and pepper to taste. Mix in the cornstarch and water. Let it boil until the sauce thickens. Turn off the heat and add the vinegar. Serve over the chicken. I usually serve this with soft polenta or mashed potatoes.