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
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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
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30 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Sauces Main Dish Condiments Etc Fruit Poultry Vegetables Canadian Easy Beginner Cook Dinner Party Heirloom Historical Holiday Event Romantic Chicken Stove Top Dietary One Dish Meal Savory Sauces British Columbian Berries Blueberries Meat Taste Mood Equipment
