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Blueberry Glazed Chicken Thigh

Blueberry Glazed Chicken Thighs
by Chef Brian Carson

Prep Time: 40 Minutes
Cook Time: 35 Minutes
Serving Size: 4

Ingredients:

Blueberry Glazed Chicken Thighs
1½ Tablespoons olive oil
4 boneless/skinless Springer Mountain Farms © chicken thighs, season with salt and pepper
2 Tablespoons shallots, chopped
2 Tablespoons garlic, chopped
¼ teaspoon cumin
½ teaspoon salt
2 Tablespoon Apple Cider Vinegar
½ cup brown sugar
1 pint blueberries

Pickled Blueberries
1 cup apple cider vinegar
1 cup water
1 Tablespoon salt
2 each bay leaves
1 pint blueberries
Grilled Sweet Potato
1½ pounds sweet potatoes skin-on, cut into ¼” medallions
Salt and Pepper to taste
Pecan Arugula Salad
2 cups baby arugula
½ cup pecans, toasted
3 Tablespoons liquid from Pickled Blueberries
Salt and Pepper to taste

Preparation:

For the Blueberry Glazed Chicken Thighs

  1. In a medium-sized pot over medium-high heat, add oil and allow oil to come to temperature.
  2. Add in chicken and sear each side for 3-5 minute, until golden brown
  3. Once golden brown, remove and set aside
  4. While pan is over medium-high heat, add shallots and garlic; stir occasionally for 1 minute; turn heat back down to medium
  5. First mix in seasonings of cumin and salt
  6. Next, deglaze the pan with apple cider vinegar.
  7. Then add in brown sugar
  8. Finally stir in blueberries until well incorporated
  9. Add chicken back to the pan with simmering blueberry glaze, cooking each side for 2 minutes
  10. Set aside until ready to serve

For the Pickled Blueberries

  1. In a metal mixing bowl, add blueberries and set aside
  2. Next, in a sauce pot over high heat, add all contents except for the blueberries and let it come to a boil
  3. Carefully pour the contents of the pot into the mixing bowl and let it sit for 5-7 minutes
  4. Set aside until ready to plate

For the Grilled Sweet Potatoes

  1. With a grill pan pre-heated over medium heat, place each sweet potato medallion
  2. Let medallions cook for 3-5 minutes on each side until cooked with grill marks
  3. Season and set aside

For the Pecan Arugula Salad

  1. In a mixing bowl, add arugula and toss with Pickled Blueberries’ pickling liquid, salt, and pepper
  2. Add in toasted pecans when ready to serve

To Plate

  1. On the plate, add roughly ¼ of the Pecan Arugula Salad to the center of the plate
  2. Next on the left side of the dish, place one of the Blueberry Glazed Chicken Thighs
  3. Fan 3 to 4 sweet potato medallions on the right side
  4. Finally, add a spoonful of the blueberry glaze on top of the chicken 

Enjoy!


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