ROASTED CHICKEN WITH BLUEBERRY PEPPERCORN SAUCE
This is a fabulous dinner for when there is unexpected company and you have a deli close by! Of course, if you are an organized person, you never have unexpected company; and you have already roasted your own chicken. Either way, its a winner.
Provided by Barefoot Beachcomber
Categories Sauces
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
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
North Carolina chef Vivian Howard calls this grilled chicken her homage to Carolina-style BBQ sauce, but with a blueberry twist. To make Blue Q Sauce, she cooks fresh blueberries down with apple cider vinegar, chili flakes, sugar, and a cinnamon stick. Slathered on chicken, it produces very tasty caramelized skin.
Provided by Vivian Howard
Categories main-dish
Time 1h30m
Yield 6 servings
Number Of Ingredients 9
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.
ROSEMARY CHICKEN WITH BLUEBERRY SAUCE
I've always liked blueberries and rosemary with my food, so I decided to experiment a little and came up with this recipe. There's a good amount of ingredients, but this recipe is really easy.
Provided by CookingUpDaStorm
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 55m
Yield 4
Number Of Ingredients 13
Steps:
- Mix together the rosemary, basil, and pepper in a small bowl. Pour the olive oil into a shallow dish.
- Pound the chicken breast to about 3/4-inch thickness. Rub each breast with adobo sauce. Sprinkle both sides of each breast with the rosemary mixture and lie them in the olive oil; allow to marinate about 30 minutes.
- Meanwhile, prepare the sauce. Heat the pomegranate juice in a saucepan over medium heat. Once the juice is warm, stir in the blueberry preserves, blueberries, honey, mustard, and mustard seeds. Cook and stir until the sauce thickens, 10 to 15 minutes.
- Melt the butter in a skillet over medium heat. Cook the chicken in the melted butter until no longer pink inside, 3 to 5 minutes per side. Serve with sauce on the side.
Nutrition Facts : Calories 936.4 calories, Carbohydrate 71.6 g, Cholesterol 76.1 mg, Fat 61.9 g, Fiber 12.9 g, Protein 32.6 g, SaturatedFat 10.4 g, Sodium 470.5 mg, Sugar 47.5 g
CHICKEN BREASTS WITH BLUEBERRY BARBECUE SAUCE
Make and share this Chicken Breasts With Blueberry Barbecue Sauce recipe from Food.com.
Provided by lik2fish
Categories Poultry
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 325.9, Fat 14.2, SaturatedFat 3.5, Cholesterol 72.6, Sodium 489.2, Carbohydrate 25.6, Fiber 1.8, Sugar 21.4, Protein 24.5
BLUEBERRY CHICKEN
This recipe puts a new twist on sweet and sour chicken, and the ingredients can be easily adjusted to suit your taste.
Provided by Shannon Kimmich Kenny
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Stir mustard and marmalade together in a bowl.
- Heat olive oil in a skillet over medium heat; cook chicken until slightly browned but still pink inside, about 5 minutes per side. Spread mustard-marmalade mixture over chicken; add blueberries to the skillet. Cook, stirring often, until chicken is no longer pink in the center, about 10 more minutes. An instant-read thermometer inserted into the center of a breast should read at least 165 degrees F (74 degrees C). Transfer chicken to a serving plate.
- Pour vinegar into blueberry mixture in skillet; season with salt and pepper. Cook and stir blueberry sauce over high heat until 1/3 reduced, 5 to 10 minutes. Pour sauce over chicken to serve.
Nutrition Facts : Calories 232.7 calories, Carbohydrate 17.6 g, Cholesterol 67.2 mg, Fat 6.7 g, Fiber 2.2 g, Protein 24.9 g, SaturatedFat 1.3 g, Sodium 252.4 mg, Sugar 12.5 g
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