Great for Entertaining! Main Dishes Makes leftovers!! Poultry Recipes

Roasted Blackberry Glazed Chicken

March 31, 2017

I like to keep a supply of leftover roast chicken on hand in the fridge for lunch, for picnics, for alleviating starvation. It’s so easy to prepare. All you need is a couple pounds of bone-in chicken pieces, a good fruit jam and a fruit vinegar. Apply heat and voilà. A tasty chicken dinner — along with leftovers — is served.

Create a flavorful glaze with dark fruit jam and a fruit balsamic vinegar for your next roast chicken night.

Create a flavorful glaze with dark fruit jam and a fruit balsamic vinegar for your next roast chicken night.

Roasted Blackberry Glazed Chicken Recipe

4 – 5 lbs bone-in chicken pieces (I favor breasts and thighs but pick your preference)

3 T dried thyme

salt and pepper to taste

1 cup blackberry jalapeño jam

Note: interesting fruit jam combinations abound. I pick them up at the grocery store and while out and about at Farmers’ Markets. The thing about the fruit-and-chile combo here is how they complement each other. Sweet and spicy! If you can find a similar pairing, go for it. If not, see what the markets in your neck of the woods have to offer. Part of the fun of cooking is in the experimentation of flavors. Just remember: if you’re using a dark fruit jam, use a dark fruit vinegar. If lighter fruits, use a white balsamic vinegar, which also have fruit pairing. The idea is to play!

1/4 cup black cherry balsamic vinegar

Heat oven to 400°F.

Rinse chicken pieces and pat dry. Arrange in baking pans. Sprinkle with dried thyme, salt and pepper.

Combine jam and vinegar in a small saucepan and warm over medium-low heat until melted. Keep covered until read to use.

Roast chicken for 30 minutes.

Thinly brush chicken with glaze, repeating in layers until glaze is used up. Roast for an additional 25 minutes or until chicken skin is crispy and juices run clear. Internal temperature with a probe thermometer should read 160 degrees.

Serve with rice and wilted collard greens cooked with diced bacon.

Elena WalchCo-host of the Wine Two Five podcast Stephanie Davis’ response after reading this recipe was, “Ahh, you can’t go wrong with wines made by Elena Walch from Alto Adige, Italy.” The winery is known for their sustainability practices and a legacy of female leadership. Stephanie thought this recipe needs a date with a bottle of Elena Walch’s Schiava, a soft, fruity red wine that is the essence of a light, Italian red. Curious about what Schiava means? It’s nothing poetic; simply the name of the grape. Now we’re really getting geeky! Priced around $15/bottle.

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Award-winning author Emily Kemme writes about human nature, illuminating the everyday in a way that highlights its brilliance. Follow her on her blog, Feeding the Famished,  https://www.facebook.com/EmilyKemme, or on Twitter @EmFeedsYou . Life inspired. Vodka tempered.

Interested in Drinking the Knock Water: A New Age Pilgrimage? Find it on Amazon and in Indie bookstores.

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