Rosemary blues chicken

Rosemary blues chicken

  • 125g of Driscoll's blueberries
  • 2 tbsp of extra virgin olive oil
  • 2 ounces of unsalted butter
  • 4 - 6 chicken fillets
  • 1/2 tsp of salt
  • 2 shallots, cut into thin rings
  • 80 ml balsamic vinegar
  • 60 g marple syrup
  • 1 tbsp of roughly chopped rosemary

65 min | 4 - 6 servings | other courses | holiday and events


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 skillet before making the sauce gives it extra flavour.


  • Pre heat the oven to 175°C.
  • Heat 1 tablespoon of oil and half of the butter in a large frying pan.
  • Season the chicken with a salt and pepper and fry in the pan.
  • Brown the chicken on a moderate heat and put them in an roasting dish.
  • Add the remaining olive oil and butter in the pan and stir in the shallots.
  • Fry gently until softened.
  • Add the blueberries and heat for 1 minute.
  • Add vinegar, maple syrup, rosemary and some salt and pepper and cook gently.
  • Pour the mixture over the chicken and put the roasting dish in the oven for 15 minutes.
  • Dinner time!
Leafs Blueberry

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