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.

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!