INGREDIENTS

• 2 medium yellow onions (about 7 ounces each)
• 1 small orange
• 4 bone-in, skin-on chicken thighs (6 to 8 ounces each)
• 2 teaspoons kosher salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 1 to 2 tablespoons olive oil, divided
• 3 to 4 tablespoons light or dark brown sugar, divided
• 2 cups frozen blueberries (about 6 ounces)
• 1 cup dry white wine
• 1/2 cup of water
• 1 tablespoon balsamic vinegar
• 1/4 teaspoon red pepper flakes
• 3 large sprigs fresh basil, divided        

INSTRUCTIONS

1. Place a rack in the middle of the oven and heat it to 375℉.
2. Halve and thinly slice 2 medium yellow onions (about 4 cups). Finely grate the zest of 1 small orange until you have 1 teaspoon of zest, then juice the orange until you have 2 tablespoons.
3. Pat 4 bone-in, skin-on chicken thighs with a paper towel, then season with 1 teaspoon kosher salt and 1/4 teaspoon black pepper. Heat 1 tablespoon olive oil in a large cast iron or ovenproof skillet over medium-high heat until shimmering. Add chicken skin side down and sear until golden brown on both sides, 3 to 5 minutes per side. Transfer to a plate.
4. If not much fat has been rendered from the chicken thighs, add the remaining tablespoon of olive oil to the pan. Add the onions and cook, scraping up any browned bits from the bottom of the pan, for 2 minutes. Add 2 packed tablespoons brown sugar, 1/2 teaspoon kosher salt, and the remaining 1/4 teaspoon black pepper. Reduce heat to medium and cook, stirring frequently, until onions are soft and lightly caramelized, about 6 minutes more.
5. Add 2 cups frozen cranberries, 1 cup dry white wine, 1/2 cup water, 1 packed tablespoon brown sugar, 1 tablespoon balsamic vinegar, remaining 1/2 teaspoon kosher salt, 1/4 teaspoon flakes of red pepper and 1 large sprig of fresh basil. Bring to a boil over medium-high heat. Reduce heat to medium-low and simmer until cranberries soften and liquid thickens, about 5 minutes. Return the seared chicken and any accumulated juices to the pan, placing the chicken on top of the cranberry sauce and caramelized onion.
   Bake until chicken reaches an internal temperature of 165°F, 12 to 20 minutes.
6. Remove and discard the basil sprig. Add the orange zest and 1 tablespoon orange juice and add the sauce around the chicken pieces. Taste and season with up to 1 tablespoon orange juice and 1 tablespoon brown sugar if sauce is too acidic. If the sauce is too runny, transfer the chicken to a clean plate, then cook the sauce over medium heat until reduced and thickened to your liking, 5 to 10 minutes.
7. Pick the small leaves from the remaining 2 sprigs of fresh basil until you have 1/4 cup. (Alternatively, cut larger leaves into smaller pieces.) Sprinkle over chicken before serving.

RECIPE NOTES
Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.