Roasted Chicken Thighs with Blueberries
This easy roasted chicken dinner packs a bright, puckery blueberry punch. The whole-grain mustard gives the sauce spice and a satisfying pop that plays off the jammy blueberries. Patting the thighs dry and starting them in a cold pan allows the skin plenty of time to render brown and crisp. The most important thing is to ensure the skins are getting full contact with the skillet’s surface. (If your thighs are large and crowd a medium pan, use a large skillet instead, so they brown rather than steam.) Save any leftover sauce as a mustardy sandwich condiment.
Ingredients
- 4bone-in, skin-on chicken thighs (about 1 1/2 pounds total)
- Kosher salt and freshly cracked black pepper
- 6garlic cloves, thinly sliced
- 1tablespoon ground coriander
- 1teaspoon hot paprika
- 3cups fresh blueberries (about 18 ounces)
- 3tablespoons whole-grain mustard, plus more to taste
- 1tablespoon honey
- Extra-virgin olive oil, for drizzling
- 1/2cup picked tarragon leaves, roughly chopped
- Crusty bread, for serving
Directions
Heat oven to 400 degrees. Use a paper towel to pat the chicken thighs dry; generously season them all over with salt.
Place the thighs skin side down in a medium or large oven-safe skillet, making sure the pan is large enough to avoid crowding. Turn the heat to medium and cook, undisturbed, until the fat on the chicken skin has rendered, the thighs release easily from the pan and the skin is a golden brown with splotches of dark brown, about 15 minutes. Flip the thighs over and cook until the other side is golden brown, about 5 minutes.
Transfer the chicken to a plate, setting it skin side up. Return the skillet to medium heat, add the garlic and 1/3 cup of water, and scrape up any browned bits with a stiff spatula or wooden spoon. Simmer until water has mostly evaporated, about 2 minutes. Add the coriander and paprika and cook until fragrant, about 1 minute. Add the blueberries, mustard, honey and a large pinch of salt. Stir to combine, then bring to a simmer. Place the thighs on top, skin side up, pressing gently to nestle them into the sauce.
Transfer the skillet to the oven and cook until the blueberries have burst and the thighs are cooked through, 15 to 20 minutes. Finish with freshly cracked black pepper and a drizzle of olive oil. Taste the sauce and season with salt, pepper and mustard.
Garnish with tarragon and serve alongside thick slices of crusty bread.
Nutrition
- Info
- Trans Fat: 0 gramsFat: 39 gramsCalories: 637Saturated Fat: 10 gramsUnsaturated Fat: 26 gramsSodium: 860 milligramsSugar: 18 gramsFiber: 6 gramsCarbohydrate: 37 gramsProtein: 37 grams
Source: https://cooking.nytimes.com/recipes/1024046-roasted-chicken-thighs-with-blueberries