Blueberry Thyme Chicken
A delicious blend of savory chicken with a rich blueberry and thyme sauce creates a unique and flavorful dish perfect for summer.
Equipment
- Cast Iron Pan
- roasting pan
Ingredients
Chicken and Marinade
- 6 quarters chicken, bone-in skin-on
- 8 pieces pearl onions, peeled
- 1 small shallot, finely chopped
- 2 cups fresh blueberries
- 2 tablespoon fresh thyme, chopped plus more for garnishing
- 3 tablespoon raw honey
- 0.5 cup extra virgin olive oil
- 0.25 cup balsamic vinegar
- 0.25 cup Malbec wine or any other dark fruity wine
- 0.5 tablespoon sea salt
- 0.25 teaspoon freshly cracked black pepper
Instructions
Cooking Steps
- Preheat the oven to 400°F.
- Remove the chicken quarters from the package and pat dry. Place in a large cast iron pan or roasting pan. Combine the honey, thyme, olive oil, balsamic, shallot, salt and pepper in a bowl and whisk together until well combined.
- Take aside enough of this marinade to coat the chicken in the pan. Add the blueberries and peeled pearl onions to the remaining marinade to ensure that it is well coated, then pour in and around the chicken in the pan. Push the onions and the blueberries in and around the chicken to ensure the chicken is exposed - you want the skin to get nice and crispy.
- Set a timer for 45 minutes, and when ready, pull out the chicken and turn up the heat to 425°F to really crisp up that skin. Add the generous splash of Malbec to the pan and return to the oven to roast for five to ten more minutes.
- Remove from oven and let sit for ten minutes. Plate the chicken and serve with the juices.
Notes
Best enjoyed with crusty French bread and cheese pairing.
Nutrition
Serving: 1quarter
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