Glazed Blueberry Chicken Recipe
Are you looking for a Glazed Blueberry Chicken recipe that will tickle your taste buds? Fall in love with this Glazed Blueberry Chicken recipe from the European cuisine. A lip-smacking Appetizer, this Glazed Blueberry Chicken completes your spread. In my estimation, if one is a chef, one needs to have a personal recipe of Glazed Blueberry Chicken, just like I do.
Ingredients
1 chicken, 2 1/2 to 3 pounds, cut into quarters
1/2 cup blueberry vinegar
1 teaspoon dried thyme
Salt and freshly ground black pepper, to taste
1/3 cup Blueberry Chutney
Chopped Italian parsley (garnish)
Grated orange zest (optional garnish)
Directions
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.
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.
