Chicken With Blueberry Sauce Food

BLUEBERRY BBQ CHICKEN

Steps:

• Sauce: In a food processor, add blueberries, vinegar, and sugar. Pulse to break up the berries into a chunky pulp. Place mixture into a saucepan; add bay leaf, cinnamon stick, and crushed red pepper. Bring to a simmer over medium heat and cook, covered, 10-15 minutes.
• Remove from heat; remove cinnamon stick and bay leaf. Carefully transfer the sauce to a blender. Make sure the lid is entirely sealed to prevent sauce from spattering while you blend. Blend the sauce to a smooth consistency, starting on low speed and gradually increasing to high. When sauce is smooth, strain it through a fine-mesh strainer into a bowl.
• Transfer sauce back to the saucepan. Bring to a simmer over medium heat, uncovered, and reduce by ¼, about 5 minutes. The sauce should coat the back of a spoon, and the viscosity should be more like maple syrup than honey. Pour into a container and cool to room temperature. Makes about 2 cups. (Sauce will keep for up to 6 months refrigerated in a lidded container.)
• Prep chicken: Lay spatchcocked chicken breast side up on a wire rack fitted over a rimmed baking sheet. Season liberally on both sides with salt and pepper (about 15 turns of a pepper mill per side). Let rest at room temperature while preheating the grill, 30 minutes.
• Grill chicken: Preheat a charcoal grill to medium-high heat, about 375 F. The coals should be ashed over in some places, with red embers burning within. Move the coals to one side of the grill to create areas of both direct and indirect heat. Place the chicken skin side up on the side of the grill over the coals (direct heat). Cover and cook, 15 minutes.
• Divide the Blue Q Sauce: half should be used for basting, while the other half should be reserved for the final baste and for serving. (If the cooled sauce has thickened too much, simply reheat in a saucepan over low heat, or briefly microwave to return to its original syrupy consistency before using.) Remove the lid. Use tongs to flip the chicken over, skin side down, onto the indirect heat side of the grill. Baste the underside of the bird with Blue Q Sauce, then gently re-position back over direct heat, still skin side down. Cover and cook, 5 minutes. Repeat this process-flipping, basting, and grilling for 5 minutes at a time, covered-2-3 more times, until chicken is fully cooked. (The leg, when tugged, should become loosened from the breast. Alternatively, a thermometer placed in the thickest part of the thigh, avoiding the bone, should register 165 F.) Discard remaining basting sauce.
• Remove chicken from the grill and place on a cutting board, skin side up. Use reserved Blue Q Sauce to baste one last time and let rest, 5 minutes. Cut the chicken into 6 or 8 pieces and drizzle once more with sauce. Serve warm or at room temperature with additional sauce on the side.

FRENCH BLUEBERRY BALSAMIC CHICKEN RECIPE

Steps:

• Gather the ingredients.
• Preheat the oven to 350 F.
• If you are using frozen blueberries thaw them and reserve both the berries and the juice.
• Season the chicken with 1/4 teaspoon salt and 1/8 teaspoon black pepper.
• In a large skillet, set over medium heat, melt the butter into the oil. Brown the chicken breasts for 3 minutes on each side, until they turn golden brown. Transfer the browned chicken to an ovenproof baking dish.
• Add the shallots to the pan and cook, stirring constantly, for 2 minutes. Add the blueberries and any blueberry juice, balsamic vinegar, honey, rosemary, and the remaining salt and pepper to the pan. Bring the mixture to a rapid boil. Reduce the heat and allow it to simmer, uncovered, for 5 minutes.
• Pour the blueberry balsamic sauce over the browned chicken, place a lid on the baking dish, and cook it in the preheated oven for 30 to 40 minutes, until the chicken is thoroughly cooked.
• Allow the chicken to rest at room temperature for 10 minutes, and then serve hot.
• Enjoy.

CHICKEN WITH BLUEBERRY SAUCE

Steps:

• In a large skillet over medium heat, cook chicken in oil for about 4 minutes on each side or until lightly browned. Combine preserves and mustard; spoon over chicken. Reduce heat; cover and simmer for 15 minutes or until chicken juices run clear.
• With a slotted spoon, remove chicken and keep warm. Add vinegar to skillet; bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes or until sauce is reduced by one-third, stirring occasionally. Stir in blueberries. Serve over chicken and rice if desired.

BLUEBERRY SAUCE

Steps:

• Combine the blueberries and vanilla sugar in a large heavy saucepan. Add 1 cup water and the lemon juice and bring to a boil over high heat, stirring occasionally. Reduce the heat and simmer for 15 minutes, or until the mixture begins to thicken.
• Remove from the heat and strain through a fine sieve. Cool to room temperature, cover and refrigerate.

CHICKEN WITH BLUEBERRY SAUCE

Steps:

• In a large skillet over medium heat, cook chicken in oil for about 4 minutes on each side or until lightly browned. Combine preserves and mustard; spoon over chicken. Reduce heat; cover and simmer for 15 minutes or until chicken juices run clear., With a slotted spoon, remove chicken and keep warm. Add vinegar to skillet; bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes or until sauce is reduced by one-third, stirring occasionally. Stir in blueberries. Serve over chicken and rice if desired.

ROASTED CHICKEN WITH BLUEBERRY PEPPERCORN SAUCE

Steps:

• Cut the roasted chicken into quarters.
• In a warmed saucepan, add the sugar and stir until it melts.
• Add the wine, chicken stock, vinegar, peppercorns and blueberries.
• Increase the heat to medium high and reduce the sauce by half.
• Whisk in the butter to thicken the sauce, taking care not to let it come to the boil.
• Season with salt to taste.
• Arrange quartered chicken on serving plates and top with sauce.

BLUEBERRY BBQ CHICKEN

Steps:

• In a small saucepan over low heat, bring blueberries to a boil; cook and stir until softened, 4-5 minutes. Mash berries. Add next eight ingredients; increase heat to medium. Bring mixture to a boil, stirring constantly. Reduce heat; simmer, covered, until thickened, 15-20 minutes. Remove about 3/4 cup sauce; reserve. Refrigerate, covered, until just before serving. Brush chicken with remaining sauce. Refrigerate chicken and remaining sauce, covered, about 1 hour., Place chicken on a greased grill rack. Grill, covered, over medium direct heat, brushing occasionally with remaining sauce, 8-10 minutes. Turn; grill, brushing with sauce, until a thermometer reads 165°, 8-10 minutes longer. Discard any remaining grilling sauce., Microwave reserved sauce, covered, on high until heated through, 30-60 seconds. Serve with grilled chicken.,

KRISPY CHICKEN WITH BLUEBERRY SAUCE

Steps:

• Preheat oven to 350°F Place a cooling rack on a baking sheet & spray with cooking oil.
• In a gallon ziptop bag, slightly crush rice krispies - not crushed into a powder.
• On one plate, place dry chicken breast pieces. On another plate, combine flour with salt & dried tarragon. In a shallow dish, lightly whisk egg whites. On another plate, place crushed rice krispies.
• Dip each piece of chicken, one at a time, into the egg whites, then dredge in flour, then re-dip in the egg whites, then dredge in the rice krispies. Place on rack on baking sheet. Bake for 15 - 20 minutes until cooked through.
• For sauce:.
• In a large skillet, heat oil. Add shallots & saute 3 minutes. Add chicken broth & blueberries. If using dried tarragon, add now. Bring to a boil & simmer until thickened about 15 - 20 minutes. Off heat, add mascarpone cheese & fresh tarragon, if using.
• Serve chicken with sauce.

CHICKEN BREASTS WITH BLUEBERRIES

Steps:

• Heat oil over medium-high heat. Add chicken and cook about 6 minutes, until browned on both sides.
• While chicken is cooking, stir together jam and mustard in a small bowl.
• Spread jam mixture over the tops of the chicken pieces and sprinkle with blueberries.
• Reduce heat to medium-low, cover and cook about 15 minutes, or until juices run clear from chicken.
• Remove chicken and blueberries to plate with a slotted spoon.
• Add vinegar to the pan, increase heat to high, and bring sauce to a boil.
• Boil uncovered, stirring occasionally, until sauce is reduced by about 1/3 (about 5 minutes).
• Pour sauce evenly over chicken and enjoy!

CHICKEN BREASTS WITH BLUEBERRY BARBECUE SAUCE

Steps:

• Combine the sugar, onion, ginger, allspice, cayenne, ketchup and blueberries in a saucepan and cook over medium heat, stirring occasionally, for about 11 to 12 minutes, or until the sauce has thickened and is fairly smooth.
• Meanwhile, sprinkle the salt and pepper over the chicken.
• Heat the oil in a large nonstick skillet over medium high.
• Add the chicken and cook 4 to 5 minutes on each side, or until cooked through.
• Pour the sauce into the skillet, turn the chicken over to completely coat it.
• Serve the chicken with the sauce spooned over the top.