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1
Preheat the oven to 450F.
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2
In a small bowl, mix 1 tablespoon of the butter, 1 teaspoon of the thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
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3
Rub evenly under the chicken skin.
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4
Place on a rimmed baking sheet; roast skin side up until the skin is golden brown and the meat is cooked through, about 25 minutes.
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5
Meanwhile, melt the remaining tablespoon butter in a large saucepan over medium heat.
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6
Cook the onion, stirring occasionally, until golden, about 8 minutes.
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7
Add the sage and the remaining 1/2 teaspoon thyme; cook for 1 minute.
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8
Add the broth; simmer until reduced to 1 1/2 cups, 10 to 15 minutes.
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9
Strain the mixture; return to the saucepan.
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10
Add the cranberries and sugar; boil until the berries burst, 5 to 8 minutes.
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11
Whisk in the cornstarch mixture; return to a boil.
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12
Cook until slightly thickened, 1 to 2 minutes.
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13
Remove from the heat (the sauce will thicken as it stands).
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14
Season with salt and pepper.
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15
To serve, spoon the sauce over the chicken.
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16
In a large skillet, heat the olive oil over medium heat.
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17
Cook the garlic, stirring often, until golden, about 1 minute.
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18
Add the beans, sage, and 1 1/4 cups water.
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19
Cook, stirring often, until the beans are hot and the liquid thickens, about 4 minutes.
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20
Mash the beans, leaving some whole.
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21
Season with salt and pepper.
