Roasted Chicken With Blueberry Peppercorn Sauce Recipe

Impress your guests with this stunning Roasted Chicken with Blueberry Peppercorn Sauce! This recipe is perfect for unexpected company – simply grab a pre-roasted chicken from the deli, or show off your culinary skills with your own homemade bird. The sweet and savory blueberry peppercorn sauce elevates this classic dish to unforgettable heights. Easy to make and bursting with flavor, it's a guaranteed crowd-pleaser!

Prep Time 15 mins
Cook Time 30 mins
Calories 336.2 kcal
Protein 43g
Rating 4.0 (2 Reviews)
Roasted Chicken With Blueberry Peppercorn Sauce 22

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Roasted Chicken With Blueberry Peppercorn Sauce

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How to Make Roasted Chicken With Blueberry Peppercorn Sauce

  1. Preheat oven to 350°F (175°C).
  2. Cut the roasted chicken into four quarters.
  3. In a medium saucepan, add 2 tablespoons of sugar and cook over medium heat, stirring constantly, until melted and golden brown (caramel).
  4. 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.
  5. 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.
  6. Reduce heat to low. Whisk in 2 tablespoons of cold butter until the sauce is smooth and glossy. Be careful not to boil.
  7. Season the sauce with salt to taste.
  8. 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