Chicken Breasts with Cranberry Agrodolce

Ingredients

• Salt
• Garlic
• Pepper
• Minced garlic
• Onion
• Chicken
• Sage leaves

Directions

1. Warm 2 tsp. oil in a large saucepan over medium heat. Add the onion with a pinch of salt, then cook, stirring now and then, until the onion edges look translucent, about 8 minutes.
2. Add the apple, cranberries, syrup, and vinegar, and stir to combine. Raise the heat to high and cook until the cranberries start to burst, about 5 minutes. Lower the heat to medium-low and continue cooking until the apples are tender, 8-10 minutes. Serve the agrodolce warm or at room temperature. DO AHEAD: The agrodolce can be prepared a day ahead. Cover and chill it, then bring it back to room temperature before serving.
3. Preheat the oven to 425 degrees. Gently separate the skin from each piece of chicken, keeping it attached around the edges. Work some salt and minced garlic beneath the skin and onto the breast meat. If using sage, slip 2 sage leaves under the skin of each chicken piece. Sprinkle the skin with salt and pepper.
4. Set a large ovenproof skillet over medium-high heat. Coat the pan with oil, then place the chicken in the skillet with the skin facing down. Cook until the skin is deeply golden, 7-8 minutes. Flip the chicken, then move the skillet to the oven. Roast until the meat is cooked through, 15-18 minutes. Rest the chicken for 5 minutes, then serve it with the agrodolce spooned over the top.