Cranberry-Glazed Chicken

• 1/4 cup dried cranberries
• 1-1/4 cups whiskey, divided
• 1/2 cup butter, softened
• 4 teaspoons minced fresh thyme or 1 teaspoon dried thyme, divided
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup cranberry juice
• 2 tablespoons brown sugar
• 6 bone-in chicken breast halves

1. 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.
2. 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.
3. 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 350u0b0 for 30-40 minutes or until juices run clear, basting occasionally with cranberry mixture.

cranberries, whiskey, butter, thyme, salt, pepper, cranberry juice, brown sugar, chicken

Taken from www.tasteofhome.com/recipes/cranberry-glazed-chicken/ (may not work)