Blueberry-Balsamic Glazed Rosemary Chicken
Ingredients
- 2 Tablespoons extra virgin olive oil, divided
- 2 Tablespoons unsalted butter, divided
- 1 Tsp. salt
- 1 lb. Fresh 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 quarters)
- 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 165°F.
- SERVE immediately.
