Roasted Chicken With Blueberry Peppercorn Sauce Recipes

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FRENCH BLUEBERRY BALSAMIC CHICKEN RECIPE



French Blueberry Balsamic Chicken Recipe image

Blueberry balsamic chicken is a dish from the Provence region of France. It combines the healthy meat with a tang of blueberries for an unusual dish.

Provided by Rebecca Franklin

Categories     Entree     Dinner

Time 1h

Number Of Ingredients 10

2 tablespoons butter
2 tablespoons olive oil
4 chicken breasts (skinless, boneless)
1 teaspoon salt (divided)
1/4 teaspoon black pepper (ground, divided)
2 shallots (thinly sliced)
2 cups blueberries (fresh or frozen)
1/2 cup balsamic vinegar
1/4 cup honey
1 tablespoon rosemary (coarsely chopped)

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.

Nutrition Facts : Calories 469 kcal, Carbohydrate 40 g, Cholesterol 117 mg, Fiber 3 g, Protein 39 g, SaturatedFat 6 g, Sodium 676 mg, Sugar 32 g, Fat 17 g, ServingSize 4 Chicken Breasts (4 Servings), UnsaturatedFat 0 g

THE BEST ROASTED CHICKEN



The Best Roasted Chicken image

This is the best chicken I have ever made. My husband liked this so much that, because I had leftover potatoes, gravy, and cornbread stuffing, I had to make another chicken.

Provided by Patricia Feeney Monson

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 1h35m

Yield 6

Number Of Ingredients 9

¼ cup butter, softened
4 cloves garlic, chopped
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh rosemary
1 lemon, zested and halved
1 teaspoon salt, divided
1 teaspoon ground black pepper, divided
1 whole chicken
1 tablespoon olive oil

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Mix butter, garlic, thyme, rosemary, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper together in a bowl.
  • Loosen skin on chicken breast; rub butter mixture between skin and breast meat. Press on the skin to distribute evenly. Rub oil, remaining 1/2 teaspoon salt, and 1/2 teaspoon pepper all over; place lemon halves inside cavity. Set in a baking pan.
  • Roast in the preheated oven, basting after 30 minutes, until chicken is no longer pink, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Let rest before carving, about 15 minutes.

Nutrition Facts : Calories 380.8 calories, Carbohydrate 3 g, Cholesterol 117.4 mg, Fat 27.1 g, Fiber 1.1 g, Protein 31.1 g, SaturatedFat 10 g, Sodium 536.5 mg

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.

ROASTED CHICKEN WITH BLUEBERRY PEPPERCORN SAUCE



Roasted Chicken with Blueberry Peppercorn Sauce image

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

1 roasted chicken
4 teaspoons white sugar
1/2 cup white wine
1/2 cup chicken stock
2 teaspoons balsamic vinegar
3/4 teaspoon whole pink peppercorns
1/4 cup wild blueberries (fresh or frozen)
4 teaspoons butter
salt

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.

CHICKEN WITH ROASTED-PEPPER SAUCE



Chicken with Roasted-Pepper Sauce image

Roasted garlic is milder and sweeter than raw garlic. The peppers and garlic can be roasted ahead of time; refrigerate them in a covered container until ready to use.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 40m

Number Of Ingredients 7

2 red bell peppers, quartered lengthwise, ribs and seeds removed
2 garlic cloves (unpeeled)
1 tablespoon red-wine vinegar
3 tablespoons olive oil, plus more for grill
Coarse salt and ground pepper
4 boneless, skinless chicken breast halves (about 6 ounces each)
Arugula, for garnish (optional)

Steps:

  • Heat broiler. Place peppers and garlic on a foil-lined baking sheet; broil 4 inches from heat source, skin side up, until peppers are blistered and blackened in spots and garlic is soft, about 20 minutes. Let cool, about 5 minutes. Use paper towels to rub off pepper skin; squeeze out garlic cloves (discard skins).
  • Make sauce: In a blender, combine peppers, garlic, vinegar, 2 tablespoons oil, and 3 to 4 tablespoons water; season generously with salt and pepper. Blend until emulsified.
  • Heat grill to medium; oil grates. Rub both sides of chicken breasts with remaining tablespoon oil; season generously with salt and pepper. Grill chicken, turning once, until browned and cooked through, 5 to 8 minutes per side. Serve with sauce, and garnish with arugula, if desired.

Nutrition Facts : Calories 295 g, Fat 12 g, Fiber 1 g, Protein 39 g

CHICKEN WITH BLUEBERRY SAUCE



Chicken with Blueberry Sauce image

"This is one of my best recipes," reports Thomas Jewell Sr. of Avenel, New Jersey. "Blueberries are mixed with apricot jam and mustard to create a sweet tangy sauce for tender chicken," he says. -Thomas Jewell Sr., Avenel, New Jersey

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 7

4 boneless skinless chicken breast halves (1 pound)
1 tablespoon vegetable oil
1/2 cup apricot preserves or spreadable fruit
3 tablespoons Dijon mustard
1/3 cup white wine vinegar
1/2 cup fresh or frozen blueberries
Hot cooked rice, optional

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.

Nutrition Facts : Calories 264 calories, Fat 6g fat (1g saturated fat), Cholesterol 66mg cholesterol, Sodium 360mg sodium, Carbohydrate 26g carbohydrate (0 sugars, Fiber 1g fiber), Protein 27g protein. Diabetic Exchanges

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