Roasted Blueberry Chicken With Pecans

Total Time: 45 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 4 chicken thighs (bone-in)
• 1 tablespoon olive oil
• 1 cup blueberries
• 1/4 cup butter
• 2 tablespoons sugar
• 1 orange, juice of
• 1/8 cup roasted pecan
• 1 pinch salt
• 1 pinch pepper
• 1/8 teaspoon dried coriander

Recipe

• 1 preheat oven to 350 degrees f.
• 2 preheat skillet on high heat.
• 3 season chicken thighs with salt, pepper and coriander.
• 4 place skin side down in the skillet and cook for 6 minutes until skin becomes golden (you want to lock in the flavors - so don’t move the chicken around or flip it until it turns golden.).
• 5 once one side is browned, flip over and repeat the process.
• 6 place chicken in a casserole dish or roaster.
• 7 for extra flavor, leave all the bits in the skillet, then add the butter, sugar, and orange juice to begin creating the sauce.
• 8 once the sugar is dissolved, stir in the blueberries and cook for 6 minutes.
• 9 add the sauce over the chicken and cook at 350 degrees for about 35 minutes uncovered.
• 10 remove the chicken from the sauce and place on a cookie sheet lined with parchment paper and place back in the oven to crisp the exterior.
• 11 place sauce on stove top and bring to a boil to thicken.
• 12 preheat dry pan and roast pecans for about 3-4 minutes - moving and shaking them often to avoid burning.
• 13 remove chicken from oven, top with sauce and finish with roasted pecans.