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. I’m also looking for a new countertop oven, as they are particularly useful when you’re cooking a roast chicken but already have something else going in your main oven (like another bird if you’re doing a big family meal). They’re also great for people with limited space that still love to cook. I was considering the Breville Smart Oven Air Fry, so I started by looking at this review at newkitchenlife for some inspiration. For now, I made do with what I’ve got!
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!
- 2 split chicken breasts
- 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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