Fresh cranberries

Place two chicken breasts, bone in and skin on, on a baking sheet. Brush skin with olive oil and generously sprinkle with salt and pepper. Roast the breasts in a 350 degree oven for about 40 minutes, until breast is cooked through.

While chicken cooks, sauté three large shallots, finely sliced, in 1/4 cup of olive oil over medium-low heat until soft and brown, about 10 minutes. Add 1 cup whole fresh cranberries. Cook over low heat, stirring frequently, until cranberries soften and pop open, about 10 minutes. Remove from heat.
When chicken is cooked, remove skin and shred meat. Add 1 cup of meat to the cranberries and shallots in the sauté pan, along with 3/4 teaspoon salt, 1/2 teaspoon pepper, and 1/4 teaspoon each dried thyme and dried tarragon. Stir well.

Return sauté pan to stovetop and cook for about 10 minutes over medium heat. Stir in 2 tablespoons butter until melted through.

Remove from heat and immediately transfer contents of sauté pan into food processor. Pulse several times until ingredients are evenly chopped and well combined. Empty contents of food processor into a bowl. Add 2 heaping teaspoons chopped fresh parsley and mix by hand with a fork until parsley is evenly distributed.

Serve warm or at room temperature on crackers or thin crostini.