Preparation time - 25 mins
Cook time - 40 mins
The sweetness of blueberries and maple syrup blend with the acidity of balsamic vinegar and fragrant rosemary to make a rich sauce for baked chicken. Searing the chicken breasts in the frying pan before making the sauce gives it extra flavour.
- 2 tablespoons extra virgin olive oil, divided
- 2 tablespoons unsalted butter, divided
- 1 tsp. salt
- 300g blueberries
- 125ml balsamic vinegar
- 110g maple syrup
- 1 tbsp coarsely chopped rosemary
- 4-6 skinless, boneless chicken breasts
- 2 shallots, thinly sliced
Preheat oven to 180°. Heat 1 tablespoon oil and butter in a large, heavy, frying pan. Season chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper and add to the pan when the oil and butter are hot and bubbly.
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.
Add remaining olive oil and butter to the pan and, when hot, stir in shallots and cook until soft and lightly caramelised, about 4 minutes. Add blueberries and cook 1 minute. Stir in vinegar, maple syrup, rosemary, remaining salt and pepper and simmer about 10 minutes, or until the blueberries have collapsed.
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.