MAIN DISH: Cranberry-Orange Chicken

8 chicken thighs, boneless and skinless
¼ cup dried cranberries
½ cup orange juice
¼ cup Grapes & Olives On Tap Cran Orange Balsamic Vinegar
¼ cup flour
Salt and pepper, to taste
½ tsp. garlic (minced)
1 Tbsp. Grapes & Olives On Tap Blood Orange Olive Oil

Preheat oven to 350°F. Soak cranberries in orange juice whisked with Cran Orange Balsamic Vinegar. Mix the flour, salt, pepper and garlic in a bowl. Dip and coat the chicken in the mixture. Heat the Blood Orange Olive Oil over med heat. Add the chicken to brown on all sides. Place the chicken in a baking dish. Add the cranberry juice mixture to the browned bits left in the pan. Stir and heat, then pour over the chicken. Bake for approx. 20 min. Drizzle with extra Cran Orange Balsamic Vinegar for serving.