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 | dinner | autumn | winter | christmas

Blueberry Blueberry

Directions

  • 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
Leafs

Get inspired on social media!

Strawberry mojito

Strawberry mojito

Purple rain smoothy

Purple rain smoothy

Summer fruit flatbread

Summer fruit flatbread

Find us at:

Carrefour
Costco
Metro
Carrefour Middle East
Whole Foods Market

Berries are more our thing, but cookies taste good too ;) On our website we make use of cookies (non-edible ones) to ensure a customer experience most relevant to your interest. Please check out cookie policy. If you accept, you understand the policy terms and agree to them.