First, mix together in a bowl some cranberries, a Tbs of brown sugar and 2 Tbs white wine vinegar and set aside.
Season chicken thighs with a little salt, freshly ground black pepper, a sprinkle of paprika and some finely chopped
rosemary, then place in bowl with a couple of Tbs olive oil, the juice of a lemon and a Tbs white wine vinegar, mix
well and leave to marinate for 15 minutes. Fry the chicken in hot olive oil until browned all over, then transfer
to a baking dish. Fry finely chopped shallots until softened then tip in the marinade and bring to a simmer.
Add the cranberry mixture and 2 - 3 Tbs water, pour this over the chicken, and bake in a 200°C oven for 30 – 40 minutes,
until the chicken is cooked and crispy. Serve garnished with some fresh rosemary, accompanied with little roast potatoes,
garnished with parsley, and a green veg.