Wild Blueberry & Tarragon Roasted Chicken
Beautiful served as is, with a salad, or over crostinis, this fun spin on a classic is is flavour-packed, super satisfying, & a great way to serve our incredible New Brunswick Wild Blueberries.
Ingredients
Directions
- 1
Coat chicken thighs with the rosemary, 2 tablespoons olive oil, lemon zest, season well with salt and pepper, then massage and marinade in the fridge for 1 hour.
- 2
Preheat an oven to 375 degrees F.
- 3
Heat a large skillet over medium-heat, add the remaining olive oil, then add the chicken, skin-side down, and cook until the skin is golden and crisp.
- 4
Remove, then add the stock and deglaze, scrapping any bits from the bottom of the pan, then add the garlic, paprika, tarragon, and cook for 1 minute, stirring.
- 5
Add the mustard, honey, blueberries, season with salt and bring to a simmer.
- 6
Nestle in the chicken, then transfer to the oven and cook until golden, crisp, and cooked through to an internal temperature of 165 degrees F.
