Chicken + Blueberries? Oh YEA!

I bet you don't usually think of combining chicken and blueberries but imagine moist pieces of meat drizzled with a thick and tangy sauce. Is that starting to sound better? I braised some chicken thighs in a sweet and tangy broth made with blueberries, balsamic vinegar, honey and Dijon mustard, then thickened the sauce to pour over the meat. Served that over some couscous to soak up all the yumminess and you've got the PERFECT summertime dinner! Quick and easy and just BURSTING with flavor!

Ingredients:


2 bone-in, skin-on chicken thighs
1/4 c all-purpose flour
1 Tbsp olive oil
1/4 c chopped onions
1 tsp dried thyme
1 c chicken broth
1 c fresh blueberries
2 Tbsp balsamic vinegar
1 Tbsp honey
1 tsp Dijon mustard


Prep:


1. Heat oil in a Dutch oven over medium-high heat. Dredge chicken in flour and add to pot, skin-side down. Brown for 5 minutes, flip and brown 5 minutes on the other side. Remove from the skillet.


2. Add onions and thyme and cook, stirring constantly, until the onions began to brown, 1 minute. Add broth and bring to a boil, scraping up brown bits. Stir in blueberries, vinegar, honey and mustard. Add chicken back and turn heat down. Cover and simmer until chicken is cooked through, about 20 minutes.


3. Remove chicken to serving platter. Turn heat up and boil sauce until syrupy, 3-4 minutes. Serve sauce over chicken.