Glazed Blueberry Chicken Recipe


Health IndexAverageCuisine
Interest Group


 Chicken3 Pound, cut into quarters (About 1 Whole)
 Blueberry vinegar1⁄2 Cup (8 tbs)
 Dried thyme1 Teaspoon
 Freshly ground black pepper To Taste
 Blueberry chutney1⁄3 Cup (5.33 tbs)
 Chopped italian parsley1 Tablespoon (Used For Garnish)
 Salt To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 2730 Calories from Fat 1364

% Daily Value*

Total Fat 151 g233%

Saturated Fat 43.2 g215.9%

Trans Fat 0 g

Cholesterol 911.7 mg

Sodium 1291.2 mg53.8%

Total Carbohydrates 42 g14.1%

Dietary Fiber 2.6 g10.4%

Sugars 37.8 g

Protein 277 g553.6%

Vitamin A 56.1% Vitamin C 37.8%

Calcium 27.7% Iron 101%

*Based on a 2000 Calorie diet


Combine chicken quarters, blueberry vinegar and thyme in a bowl and marinate for 2 hours, turning occasionally.
Preheat oven to 300°F.
Arrange chicken pieces, skin side up, in a flameproof baking dish, reserving the marinade.
Season chicken lightly with salt and pepper to taste and coat it with the chutney.
Set the pan on the center rack of the oven and bake, uncovered, for about 40 minutes, or until done.
You may need to bake the dark meat sections for another 5 to 10 minutes.
Transfer chicken to a serving platter, cover, and keep warm.
Skim fat from cooking juices and set the baking dish over medium heat.
Add the marinade and bring to a boil, stirring and scraping up any browned bits in the pan.
Reduce by one third, or until sauce is lightly thickened.
Pour sauce over chicken and garnish with parsley and orange zest.