Greg loved my Blueberry Porkchops so much that I decided to try something similar with chicken. The verdict? Just as yummy if not better!
1 Tbsp olive oil
1 Tbsp unsalted butter
Salt and pepper
2 bone-in, skin-on chicken thighs
1 shallot, thinly sliced
1 c blueberries
1 Tbsp balsamic vinegar
1 Tbsp maple syrup
1/2 tsp dried rosemary
1. Heat oil and butter in a Dutch oven over medium heat. Season chicken with salt and pepper and add to pan. Brown 5 minutes on each side. Remove and set aside.
2. Add shallot and cook until soft, 3 minutes. Add blueberries, vinegar, maple syrup and rosmary and cook for 1 minutes.
3. Add chicken back and cook for 5 minutes, until chicken is cooked through. Remove to serving platter.
4. Add butter and turn heat up to high. Boil until thickened, 5 minutes. Serve over chicken.