Ingredients

  • 2 Tbsp J. Olive Co. Rosemary olive oil, divided
  • 4 tsp J. Olive Co. Butter olive oil, divided
  • 1 tsp salt
  • 2 cups blueberries
  • 1/2 cup J. Olive Co. Blueberry balsamic
  • 1/3 cup maple syrup
  • 1 Tbsp coarsely chopped rosemary
  • 4-6 skinless, boneless chicken breasts (or 2 lbs chicken legs and thighs)
  • 2 shallots, thinly sliced (about 1/4 cup)

Directions

  1. Preheat oven to 350°F. Heat 1 Tbsp Rosemary olive oil and 2 tsp Butter olive oil in a large, heavy, nonreactive skillet. Season chicken with 1/2 tsp salt and 1/4 tsp pepper and add to the pan when the oil is hot.
  2. Sear chicken breasts over medium-high heat until golden brown, about 1 minute per side or until a light crust forms. Remove to a baking dish and set aside.
  3. Add remaining olive oil to the skillet. When oil is hot, stir in shallots and cook until soft and lightly caramelized, about 4 minutes. Add blueberries and cook 1 minute. Stir in balsamic, maple syrup, rosemary, remaining salt and pepper and simmer about 10 minutes, or until the blueberries have collapsed.
  4. Pour the blueberry balsamic mixture over chicken and put baking dish in the top half of the oven for about 10 minutes, until the chicken has cooked through to a temperature of 165°F.

Image courtesy of and Recipe modified from Driscoll’s

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