Add shallot to now empty skillet and cook over medium heat until softened, about 2 minutes. Add flour and cook, stirring constantly, 30 seconds. Remove pan from heat and add broth, bourbon, cranberries, and thyme. Return pan to medium-high, and bring to simmer, scraping pan bottom to loosen browned bits. Simmer rapidly until reduced to 3/4 cup, 3 to 5 minutes. Stir in any accumulated chicken juices; return to simmer and cook 30 seconds. Off heat, whisk in butter and vinegar; season with salt and pepper. Spoon over chicken and serve immediately.

Makes about 3/4 cup