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Oven Roasted Chicken with Blackberry-Bourbon Sauce

2016-03-06_17.42.15I love using ingredients in unexpected combinations.  I love taking classics and turning them on their side.  Last night’s dinner was no exception.  After going round and round about what to have for dinner, I gave up asking my husband what he wanted. The supermarket had a sale on blackberries, so I decided that we would try something new.

I haven’t actually roasted chicken in a long time, so the plan was to roast some chicken breasts and veggies and then, make a sauce to go along with the chicken. With blackberries being so cheap, I took my bourbon cherry jam recipe, modified it slightly, and made a sauce for the chicken.

The end result…DELICIOUS! To be honest, even after I finished my chicken, I ran my finger though the sauce and licked them clean!  (I have no standards…lol!)

2 split chicken breasts, with skin and bones

2 tsp salt

1 tsp pepper

2 tsp garlic powder

2 TBSP vegetable oil

2 pints of fresh blackberries

1/4 c. bourbon

1/2 c. brown sugar

1 TBSP cornstarch

Wash & dry chicken breasts.  Sprinkle each side with salt, pepper, and garlic powder.  Heat oil in a large skillet.  When oil is hot, sear chicken breasts skin side down until golden brown and crisp…approximately 3-5 minutes.  Turn chicken breasts and brown the bone side for an additional 2-4 minutes.  Remove breasts and place on a foil lined cookie sheet.  I also add chopped vegetables (potatoes, squash, mushrooms, and onions) to roast.  Bake/roast at 425 degrees for 20-30 minutes or until chicken is done and juices run clear.

While chicken roasts, crush blackberries into a small sauce pan. Add bourbon, brown sugar, and cornstarch.  Stir with a whisk over medium heat or until mixture begins to bubble.  Pour through a fine mesh strainer to remove seeds. Pour blackberry-bourbon mixture back into the saucepan and cook over medium heat until thick and bubbly.

When chicken is done, serve blackberry-bourbon under and drizzled over each breast.

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