Blueberry Balsamic Chicken
2 tablespoons Olive & VINE extra virgin olive oil
2 tablespoons butter
4 bone-in chicken thighs (can use breasts)
1 teaspoon salt, divided
1/2 teaspoon freshly ground pepper, divided
2 shallots, thinly sliced
2 cups fresh blueberries
1/2 cup OLIVE & VINE Summer Blueberry balsamic vinegar or Traditional Balsamic Condimento
1/3 cup real maple syrup
1 tablespoon chopped rosemary
In a large skillet, heat the olive oil and butter. Season the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add to the pan when the oil and butter are hot and bubbly. Sear over medium-high heat until golden brown, about one minute per side. Remove to a baking dish and set aside.
If needed, add a little more olive oil and butter to the pan and reduce heat to low. Add the shallots and saute until soft. If the pan is too hot, they will turn into burnt bits very quickly! Add the blueberries and stir for about a minute. Add the balsamic vinegar, maple syrup, rosemary and the rest of the salt and pepper. Raise the heat to medium and simmer for about 10 minutes or until the blueberries start to collapse.
Pour the blueberry balsamic mixture over the chicken and bake until the internal temperature reaches 165 degrees F., about 20 - 30 minutes, or until the center is no longer pink.