Recipes: Entree

Blueberry Sauce Ingredients

• 1 cup frozen blueberries, thawed
• 1 tablespoon apple cider vinegar
• 2 tablespoons honey
• 3 tablespoons water (more as needed)
• 1/4 teaspoon kosher salt

Crispy Chicken Thighs Ingredients

• 6 chicken thighs (skin ­on, bone ­in)
• 2 cups buttermilk
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Pinch of cayenne pepper
• 2 tablespoons canola oil
• 1 tablespoon fresh parsley, chopped

Blueberry Sauce Preparation

• In a small saucepan over medium-high heat, combine blueberries, vinegar, honey, water and salt; bring to a light simmer, then lower heat to medium low.
• Cook sauce for about 30 minutes or until it becomes thick, stirring occasionally.
• Add more water if you find the sauce to be too thick.
• Set aside, keeping warm until you are ready to serve.

Crispy Chicken Thighs Preparation

• In a large bowl, combine buttermilk and chicken thighs. Cover and refrigerate for at least 4 hours or up to 12 hours.
• Once the chicken has marinated, drain it through a colander and season with salt, black pepper, and cayenne pepper.
• Preheat oven to 400°F.
• In a large oven safe skillet over medium high heat, heat oil.
• Add chicken, skin side down and sear for about 6­-8 minutes or until the skin is crispy and brown. Flip chicken to the other side and cook for an additional 3 minutes.
• Transfer pan to the oven.  Cook for 25 minutes or until the chicken is cooked through; let rest for five minutes.
• When you are ready to serve, spoon blueberry sauce over the chicken and garnish with fresh parsley.