Berried Chicken Recipes

BLACKBERRY CHICKEN

Steps:

• In a small bowl, mash 2 tablespoons berries. Add 1/4 cup broth, brown sugar, vinegar, oil, garlic, 1/4 teaspoon paprika and cumin., Place chicken in an 11x7-in. baking dish coated with cooking spray; pour broth mixture over the top. Sprinkle with thyme, salt, pepper and remaining paprika. , Bake, uncovered, at 375° for 20-25 minutes or until a thermometer reads 170°, basting occasionally with pan juices. Remove chicken and keep warm. , Skim fat from pan drippings. In a small saucepan, combine cornstarch and remaining broth until smooth. Gradually stir in drippings. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with chicken; sprinkle with remaining blackberries.

BERRY CHICKEN SALAD

Steps:

• Sprinkle chicken with salt and pepper. On a greased grill rack, grill chicken, covered, over medium heat or broil 4 in. from heat 4-7 minutes on each side or until a thermometer reads 165°., In a large bowl, combine spinach, berries, cheese and pecans. Cut chicken into slices; add to salad. Drizzle with vinaigrette and toss lightly to coat. Serve immediately.

BALSAMIC CHICKEN SKILLET WITH MIXED BERRY SAUCE

Steps:

• Combine berries, vinegar, whiskey, mustard, lemon juice, honey, brown sugar, ginger, shallot, and cayenne pepper in a blender; blend until smooth.
• Place chicken in a resealable plastic bag. Add 1/2 of the berry marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 4 hours to overnight. Reserve the remaining berry sauce.
• Remove chicken from the refrigerator. Heat oil in a large skillet over medium-high heat. Place chicken in the hot skillet and brown on both sides, basting occasionally with the extra marinade. Cook until chicken is no longer pink and juices run clear, about 15 minutes; discard any remaining marinade. Remove from the heat, and let rest for 3 minutes.
• Meanwhile, pour the reserved berry sauce in a small saucepan and bring to a simmer over medium-low heat.
• Slice chicken into 1/2-inch thick slices and spoon warmed berry sauce over top.

BERRIED CHICKEN

Steps:

• 1. Sprinkle chicken with salt, pepper and ground thyme.
• 2. Heat 1 ½ tablespoons olive oil in a heavy skillet to medium and cook chicken, 3-5 minutes on each side (chicken doesn't need to be cooked through at this point).
• 3. Remove chicken from pan, cover and keep warm.
• 4. Add remaining oil & shallot to pan; cook just about 20-30 seconds.
• 5. Add pomegranate juice to deglaze pan & add blueberries and chipotle.
• 6. Reduce by half.
• 7. Add broth; bring up to boil & reduce by half again.
• 8. Combine cornstarch with about 1 tbsp cold pomegranate juice, mix & add just about 1 tablespoon of heated pan juices; whisk into pan.
• 9. Bring to boil while stirring; add berries & chicken; cook chicken through.

BERRY-JAM FRIED CHICKEN

Steps:

• Prepare the marinade: In a large bowl, whisk the egg, vinegar and jam. Add chicken cutlets, turn until coated, cover and chill for at least 30 minutes or overnight.
• Prepare the dredge: In a large bowl, whisk the flour, cornstarch and spices until combined.
• When you're ready to fry, add enough peanut oil to a large (10-inch) cast-iron skillet to form a layer that is 1 inch deep. Heat oil over medium-high to around 300 degrees.
• Brush off any bits of fruit from the chicken. With one hand, coat each cutlet in the seasoned flour dredge. Set coated cutlets to the side of the bowl while you coat the remaining ones. Wash your hands.
• Fry the chicken: Working in batches to avoid crowding, and adjusting the temperature as needed to hover around the 300-degree mark, place 2 to 3 pieces of chicken at a time in the fat. Using tongs, flip the chicken at the 3-minute mark, 7-minute mark and 8-minute mark, cooking until the chicken appears to float and is golden brown. (Each batch should fry for about 8 minutes total.)
• Transfer fried cutlets to a wire rack set over a baking sheet. Sprinkle both sides with kosher salt and cook remaining cutlets.
• Serve chicken on a scallion cornmeal waffle, if you like, or with bacon cornbread with Cheddar and scallions. Or, for a lighter morning or midday meal, serve with a breakfast salad.