Blueberry Balsamic Chicken
The sweetness of blueberries and maple syrup blend with the acidity of balsamic vinegar and fragrant rosemary to make a rich sauce for baked chicken. Searing the chicken breasts in the skillet before making the sauce gives it extra flavor.
- Yield:
- 4 to 6 servings
- Category:
- Chicken & Other Birds
- Cuisine:
- Canadian
- Prep Time:
- 25 min
- Cooking Time:
- 30 min
- Total Time:
- 55 min
![~/images/recipes/empty-plate.jpg](/images/recipes/empty-plate.jpg)
INGREDIENTS:
- 2 Tablespoons extra virgin olive oil, divided
- 2 Tablespoons unsalted butter, divided
- 1 Tsp. salt
- 12 ounces fresh or frozen blueberries
- 1/2 Cup balsamic vinegar
- 1/3 Cup maple syrup
- 1 Tbsp. coarsely chopped fresh rosemary
- 4-6 skinless, boneless chicken breasts (or 2 pounds chicken legs and thighs)
- 2 shallots, thinly sliced (about 1/4 cup)
- 1/2 Tsp. pepper, divided
DIRECTIONS:
- PREHEAT oven to 350°F. PREHEAT a large, heavy, nonreactive skillet.
- SEASON chicken with 1/2 teaspoon salt. SEASON chicken with 1/4 teaspoon pepper.
- ADD 1 tablespoon olive oil, 1 tablespoon butter, and chicken to pan when oil and butter are hot and bubbly.
- SEAR chicken over medium-high heat about 1 minute per side or until golden brown and a light crust forms. TRANSFER chicken to a baking dish and SET ASIDE.
- REHEAT skillet. ADD remaining olive oil and remaining butter. STIR IN 2 shallots. COOK shallots about 4 minutes or until soft and lightly caramelized. ADD blueberries and COOK 1 minute. ADD 1/2 cup vinegar, 1/3 cup maple syrup, 1 tablespoon rosemary, remaining salt, and remaining pepper. STIR to combine ingredients.
- SIMMER about 10 minutes or until blueberries have collapsed. POUR blueberry mixture over chicken.
- PLACE baking dish into oven on top shelf. BAKE about 10 minutes or until chicken has cooked through to a temperature of 160°F. SERVE immediately.