I 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.