Krispy Chicken With Blueberry Sauce Recipes

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BLUEBERRY-DIJON CHICKEN



Blueberry-Dijon Chicken image

Blueberries and chicken may seem like a strange combination, but prepare to be pleasantly surprised. I add a sprinkling of minced fresh basil as the finishing touch. -Susan Marshall, Colorado Springs, Colorado

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

4 boneless skinless chicken breast halves (6 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon butter
1/2 cup blueberry preserves
1/3 cup raspberry vinegar
1/4 cup fresh or frozen blueberries
3 tablespoons Dijon mustard
Minced fresh basil or tarragon, optional

Steps:

  • Sprinkle chicken with salt and pepper. In a large skillet, cook chicken in butter over medium heat until a thermometer reads 165°, 6-8 minutes on each side. Remove and keep warm., In the same skillet, combine the preserves, vinegar, blueberries and mustard, stirring to loosen browned bits from pan. Bring to a boil; cook and stir until thickened. Serve with chicken. Sprinkle with basil if desired.

Nutrition Facts : Calories 325 calories, Fat 7g fat (3g saturated fat), Cholesterol 102mg cholesterol, Sodium 522mg sodium, Carbohydrate 27g carbohydrate (25g sugars, Fiber 0 fiber), Protein 34g protein.

BLUEBERRY BBQ CHICKEN



Blueberry BBQ Chicken image

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

1 1/2 cups blueberries
1 cup apple cider vinegar
1 cup granulated sugar
1 bay leaf
1 3-inch cinnamon stick
1/4 teaspoon crushed red pepper flakes
3 1/2 pounds whole chicken, spatchcocked, have your butcher spatchcock chicken, or see directions in step 4
1 tablespoon kosher salt
Freshly ground black pepper

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.

KRISPY CHICKEN WITH BLUEBERRY SAUCE



Krispy Chicken With Blueberry Sauce image

Make and share this Krispy Chicken With Blueberry Sauce recipe from Food.com.

Provided by Elmotoo

Categories     < 60 Mins

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 12

3 cups Rice Krispies
1/2 cup whole wheat flour
1 tablespoon dried tarragon
1 teaspoon salt
1/2 cup egg white
4 boneless skinless chicken breasts, halved
2 tablespoons olive oil
2 shallots, chopped
3 cups blueberries (fresh or frozen)
1 cup chicken broth
1/2 cup mascarpone cheese
2 tablespoons tarragon (fresh chopped or dried)

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.

Nutrition Facts : Calories 426.8, Fat 9.8, SaturatedFat 1.6, Cholesterol 68.4, Sodium 1104.2, Carbohydrate 48.5, Fiber 4.8, Sugar 13.2, Protein 37

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