You may have read that I am addicted to my 18 year old balsamic vinegar, well the last time I ordered online they accidentally sent me a bottle of blueberry balsamic vinegar along with that I ordered. Their mistake was quickly fixed and the blueberry was mine to play with for free!! I thought that it would be great on some fresh fruit, which it was, I tried over avocado but not quite my thing then my wife handed me the Silver Palate cook book and asked do you think you could make this. I have trouble refusing those eyes and a new recipe always excites me. After she said that she had been waiting for 25 years to try something like this what do I think about raspberry?
Yield: 2 to 4 servings
- 1 chicken, 2 1/2 to 3 lbs., cut into quarters (or I just use boneless thighs)*
- 1/2 c blueberry vinegar
- 1 tsp. dried thyme
- sea salt and freshly ground black pepper to taste
- 1/3 c blueberry chutney
- chopped Italian parsley and grated zest of an orange for garnish
*Note: I just used 2 bone in chicken breast there is only 2 of us but did make the same amount of marinade since it would become the sauce.
Combine chicken quarters, blueberry vinegar, and thyme in a bowl and marinate 2 hours.
Pre-heat oven to 300 degrees. Arrange chicken, skin side up, in a glass baking dish. Reserve marinade. Season the chicken lightly with salt and pepper and coat with chutney.
Set baking dish on the center rack of the oven and bake, uncovered, 40 minutes, or until done. Transfer chicken to a serving platter, cover, and keep warm.
Skim the fat from the cooking juices and move to a saucepan over medium heat. Add the marinade and bring to a boil. Reduce by 1/3 or until sauce is lightly thickened. Pour over chicken and garnish with fresh parsley and orange zest. (You can also stir in some fresh blueberries to the sauce in the saucepan when you are simmering that.)
- Roasted Chicken with Balsamic Vinaigrette (alittleofeach.com)