Ingredients for Roasted Chicken With Blueberry Peppercorn Sauce
- Chicken
- White Sugar
- White Wine
- 1/2 cup chicken stock
- Balsamic Vinegar
- Pink Peppercorns
- 1 cup fresh blueberries
- 2 tablespoons cold unsalted butter
- Salt to taste
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Roasted Chicken With Blueberry Peppercorn Sauce? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Roasted Chicken With Blueberry Peppercorn Sauce
- Preheat oven to 350°F (175°C).
- Cut the roasted chicken into four quarters.
- In a medium saucepan, add 2 tablespoons of sugar and cook over medium heat, stirring constantly, until melted and golden brown (caramel).
- Add 1/2 cup dry red wine, 1/2 cup chicken stock, 2 tablespoons balsamic vinegar, 1 teaspoon black peppercorns, and 1 cup fresh blueberries to the saucepan.
- Bring the mixture to a simmer, then reduce heat to medium-low and cook for 10-15 minutes, or until the sauce has thickened slightly.
- Reduce heat to low. Whisk in 2 tablespoons of cold butter until the sauce is smooth and glossy. Be careful not to boil.
- Season the sauce with salt to taste.
- Arrange the chicken quarters on serving plates and spoon the blueberry peppercorn sauce generously over the top.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
25g
Fat
36g
Carbs
2g